How To Make Turkey Gravy From Broth. A few more minutes of whisking and you’ve got perfection. Sprinkle all sides with salt and pepper.
Gradually whisk in reserved pan drippings. Turkey gravy is flavored with roast turkey drippings and turkey stock by definition. Stir occasionally until it thickens.
Melt 3 Tablespoons Of Butter.
Saute the onions and garlic until translucent and soft. Any classic turkey gravy is built around the pan drippings. In a medium saucepan, melt butter over medium heat until slightly brown.
Cook For 5 More Minutes.
Reduce heat to low, and cook, uncovered, at a bare simmer until wings fall apart, about 2 hours. Place a nonstick skillet on the stove and heat on medium heat. Cook, stirring often, until browned on all sides, about 7 minutes.
Cover With Cold Water (About 7 Quarts).
Once bubbling, add turkey neck and backbone. Whisk well until gravy thickens. Boil and stir 1 minute.
Season With Salt And Pepper, To Taste.
Stir occasionally until it thickens. Add 4 cups of bone broth to the saucepan and bring to a boil. Reduce heat and simmer for 30 minutes, or until.
(The Broth Should Be Golden Brown And Taste Like Turkey Soup.)
Melt butter in a medium saucepan over medium heat. After a few minutes, the flour will be well incorporated into the butter. Often a colorant like kitchen bouquet is used to achieve the dark brown color.
