Here is an adaptation of a gravy recipe from Cuisine Magazine. It is for real gravy lovers!
Put the turkey in the oven and right away brown the neck and wing tips in a medium-large pan in some olive oil or margarine. Brown it half way and add onions, whole garlic cloves (2 or so), celery and carrots, chopped. Brown all really well and add some stock/broth about 2-3c. (you can add part apple juice or part wine if desired). Scrape up brown bits as you pour in the stock/broth. Add a bundle of herbs (parlsey, thyme, sage, rosemary maybe chives). Now let this cook on low until the turkey is almost done. You now have an extra rich stock (double strength). Strain out the solids and put the stock in the freezer for a few minutes (if desired to make lower in fat). Do this a 10 minutes before the turkey is done. Remove the stock from fridge/freezer/outside and skim off any fat.
Now take the turkey off the roasting pan and set on a cutting board with rim and cover well with foil (tip: put the turkey serving platter in the oven to warm up- this keeps the turkey warm for serving). Pour all the drippings into a container and chill so you can skim off the fat. If the roasting pan is stovetop safe put the pan on the burners and add the skimmed stock (not drippings- those are in the fridge or freezer right now). Scrape up all the brown bits over medium heat. Take 2T -3T of cornstarch in a cup and add cold apple juice, water or wine and stir well. Skim the fat off the chilled drippings and pour those and the cold cornstarch mixture into the pan. Stir over medium-high heat until it thickens. If it is too thin take more cornstarch and cold liquid, mix and add. Make sure to stir almost constantly until thickened. It should take 10 minutes or less active time once the stock, drippings and cornstarch are all mixed together in the pan. Taste and adjust seasonings.
Now carve the turkey- remember to cut the breast meat against the grain! And put the turkey on the warm platter.
If you have a good fat separator device you do not need to chill to skim off fat.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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my favorite gravy!
