Thursday, November 27, 2008

Turkey STOCK (not gravy)

NOTE:  Use this recipe for making turkey stock, not gravy.  Twice we used this recipe for gravy but got no fat from the giblets, neck, etc.

Ingredients Part 1

Turkey giblets and neck (and breastplates, tail and backbone if butterflying)
1 carrot
1 celery rib
2 small onions
6 whole cloves garlic (with skins on)
Spray oil
Preheat oven to 450

If brining, rinse all brined turkey parts well. Cut carrot, celery rib and onions coarsely into big chunks. Put all into broiler pan and spray well. Roast for 40-50 minutes until nice and brown.

Assemble and ready remaining ingredients.

Ingredients, part 2

7 C stock
3 C water
2 C dry white wine
6 sprigs fresh thyme

Put water in stock pot and set to boil
Take broiling pan out of the oven and put over two burners
Deglaze on high with 3.5 C chicken stock
Add all to the stock pot
Add remaining stock, wine and thyme to stock pot
Bring to a boil then reduce to simmer until it's reduced by about half (about 1 1/2 hours)
Strain until you get about two cups (or more) of liquid
Cool to room temp and then refrigerate overnight

Ingredients, part 3

Tools/ingredients: fry pan, flat whisk, flour (1:1 with fat), fine mesh strainer, large measuring cup

Remove fat from the refrigerated stock and strain the rest through a fine mesh strainer
Heat up stock (microwave or stove)
Add fat to pan to heat, then add equal amount of flour to make roux.
Cook until a nice toasty color and nutty aroma
Add hot stock a little at a time, whisking to keep it smooth
Simmer for a couple of minutes and season lightly with salt and pepper

Gravy Troubleshooting Tips

It seems greasy: A fat separator should eliminated this problem. If you discover that your gravy is oily toward the end of its preparation, skim off as much fat as possible with a wide-bowled spoon.

It's doughy tasting or chalky: Make sure the flour has been cooked long enough. When flour is added to the pan drippings or butter, whisk constantly while the mixture cooks until it turns a deep golden brown and smells nutty. If the gravy tastes floury when you're almost finished, turn up the heat to maintain a rapid simmer for several minutes; then thin it again with more stock or water if necessary.

It has lumps: Using a fine sieve, strain gravy just before serving, discarding solids.

It's too thin: Simmer over medium-high heat, allowing liquid to reduce. If your gravy is still too thin, add a beurre manie: Make a paste of equal parts flour and soften unsalted butter, and add it a little at a time, whisking constantly until the gravy thickens.

It 's too thick: Gradually whisk a little stock or water into the gravy until it reaches desired consistency.

It lacks flavor: Adjust the flavor as necessary with coarse salt and freshly ground pepper. Homemade stock produces the most depth of flavor in gravy.

Recipe from America's Test Kitchen "Best Entertaining Recipes" DVD. Troubleshooting tips from Martha Stewart Magazine.

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