How to Make Turkey Gravy Using a Vegetable Mirepoix

Using a Vegetable Mirepoix gives lots more flavor to Turkey Gravy.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Onions
• Carrots
• Celery
• Leeks
• Bay leaf
• Fresh Thyme
• Peppercorns
• Parsley
• Turkey

1. 
   Classic Mirepoix.

   Before preparing a turkey for roasting, prepare a Mirepoix of vegetables.
   This includes, onions, carrots, celery, leeks (optional), a sprig of fresh thyme, a bay leaf, fresh parsley and whole black peppercorns.

2. For an 18-22lb turkey, chop into large pieces, two yellow onions, three large peeled carrots cut on the bias for more exposure, two sticks of celery, including leaves, one well cleaned leek, a bay leaf, a sprig of fresh thyme, a few stems of parsley and six whole peppercorns, combine all these ingredients.

3. Remove the bag of giblets (neck, heart and gizzard) from the back of the turkey.
   Make a stock with one quart of chicken stock and the giblets.
   Add a few of the trimmings and peelings from the Mirepoix.

4. 
   Make a bed for the turkey.

   Put the Mirepoix in a roasting pan and lay the turkey on top.
   Roast the turkey according to your recipe, basting every 25-30 minutes until an internal temperature of 165 degrees is reached.
   Remove the turkey, leaving the vegetables in the pan allowing the turkey to rest while preparing the gravy.

5. 
   Brown the mirepoix

   Pour off any excess fat from the roasting pan and reserve.
   Place the roasting pan on top of the stove and brown the Mirepoix.
   Add a cup of the stock, scrape all the vegetables from the bottom and pour everything into a cooking pot.
   Add the remaining stock.

6. 
   Strain the gravy.

   In a small skillet, make a roux by combining two ounces of the reserved fat and two ounces of flour.
   Cook on a low heat 8-10 minutes, stirring constantly. Cool.
   Add the cooled roux to the hot stock and simmer for 15 minutes.
   Strain the gravy.
   Remove the meat from the giblets, chop finely and return to the gravy.

Tips & Warnings

• Instead of a roux, a slurry of cornstarch and cold water may be used to thicken the gravy.
• If the gravy is too thin add a little cornstarch mixed with water.

[sammyz408]

on 11/22/2009 Mmmmm some nice flavorful gravy, I may need this one too :) *5