Turkey Gravy

I'm a sucker for a good sale.  Please tell me I'm not the only one who has a hard time walking past a clearance rack full of sweatshirts, shoes or purses without stopping to take a look.   The truth is I have an even harder time ignoring a sale at the grocery store.😅  When there's a Buy One Get One sale on cream cheese - you better believe that I buy a whole case.😬  
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​Frozen turkeys went on sale last November and in my eagerness to take advantage of the "super sale" - I bought 4!!🦃  Just as a reminder - there are only 2 of us living in this house.😅  There's no question that they were a good price but I'm certain that we didn't need 4 of them.  We weren't even home for Thanksgiving this year. 🤦🏻‍♀️ 

I cooked 2 of the turkeys in November and I cooked another one for Christmas dinner.🍗  The last turkey got pushed to the very back depths of the freezer - only to be rediscovered when I emptied out the freezer of all of the holiday provisions in January.  You know you have a big freezer when you can hide a 12 pound turkey behind a stack of Christmas casseroles.😅
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I figured that there's no time like the present to cook up my rediscovered bird.  We're not hosting a dinner party anytime soon but I'm not going to let that stop me from grilling up this budget friendly meal.  Brace yourselves for all of the turkey casserole, soup and salad recipes.🤣 

Turkey Gravy
6 cups chicken broth
turkey neck and giblets (no liver)
excess turkey skin
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
4 sprigs fresh thyme
8 sprigs fresh parsley
2 garlic cloves, smashed
1/2 teaspoon pepper
1/4 teaspoon salt
1/3 cup dry white wine
4 Tablespoons butter
5 Tablespoons flour
1/2 cup turkey drippings, fat removed

Trim extra skin from turkey and cut into 1" pieces.

Bring 2 cups broth, turkey neck, giblets, and skin to a simmer in Dutch oven.  

Simmer until all liquid evaporates and trimmings start to sizzle and dark frond forms on pan.  Cook 2-4 minutes longer. 

Reduce heat to medium.  Add onion, carrot, celery, parsley, thyme, garlic, salt and pepper.  Cook 10 minutes. 

Stir in wine.  Bring to simmer.  Add 4 cups chicken broth.

Bring to simmer.  Reduce heat, cover and cook 1 hour.

Strain stock through fine mesh strainer.

Melt butter in dutch oven.   Add flour and cook 5-8 minutes until darkened.  

Reduce heat to low.  Whisk in stock.  

Bring to simmer and cook until thickened.  (5 minutes)

Stir in turkey drippings.  Add extra broth to thin if desired.  Season with salt and pepper as needed. 

Ciao!

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