Turkey Gravy With Thyme & Chardonnay
Preparation time: 30 minutes
Makes 2 1/2 cups (Can be doubled easily)
4 Tbsp Butter (1/4 cup)
6 Tbsp Flour
2 Cups BBQ Turkey Stock (recipe below)
1 Tbsp Fresh Thyme (or 1/2 Tbsp Dried Thyme)
Freshly Ground Black Pepper
2 Tbsps Chardonnay (optional)
Heat a pan over medium heat. Add butter and melt, cooking until it starts to foam but being sure that it doesn’t go to full brown. Sprinkle flour over the butter a little at a time and whisk to combine. Continue to whisk until the mixture bubbles for about 1 minute. Add salt, pepper and thyme and stir for another minute.
Add BBQ Turkey Stock a little at a time, whisking in between additions until smooth.
Add Chardonnay, if desired, and cook until thickened, about 15 minutes, whisking occasionally to combine.
Note: Can be made up to 2 days ahead of time and reheated.
BBQ Turkey Stock
Preparation time: 3–4 hours
Makes 5–6 cups
2 Turkey Wings, Thighs and/or Carcass from a Grilled Turkey*
1 Turkey Neck, Gizzards and Hearts (if you have them)
Freshly Ground Black Pepper or Whole Peppercorns
48 oz Chicken Broth (2+ boxes plus 1 can)
(Optional: 1 Carrot and 2 Celery Stalks, Chopped)
Add turkey parts to a large stockpot (at least 5 qt.) and cover with chicken broth. Add neck, gizzards and hearts along with pepper, onion and other vegetables. Bring to a boil.
Reduce heat to a simmer and cook for about 3 hours. Let cool and strain into a bowl.
Refrigerate for a few hours and skim off the fat (discard fat.) Use within a week or freeze in ziploc bags for up to 6 months.
*You can also use a grilled chicken carcass.
Note: You can substitute beef bones and beef broth for the Turkey bones and broth in this stock to use for Au Jus or to make gravy for brisket or prime rib.