Do not add salt when making the broth. The pan drippings from the brined turkey will provide enough salt for
the gravy. For a richer broth, add a cup -up chicken thi gh or two along with the giblets. For thickened “au jus”
style consistency, use the cornstarch. For thicker, traditional gravy , use the flour. IF you prefer not to use
wine, simply add water in its place.
2 tablespoons olive oil
Giblets (liver discard ed) neck and tail from one turkey, cut into 1 -inch pieces
One medium onion, coarsely chopped
Reserved turkey roasting pan with d rippings
One cup of a dry, white -wine OR a dry vermouth OR water
3 tablespoons cornstarch or 6 tablespoons flour
Heat the oil in a Dutch oven over medium -high heat. Add giblets if using, neck tail, and onion; sauté until gi blets
lose their raw color and onion softens, about five minutes. Reduce heat to low, cover and cook until tu rkey
pats release their liquid, about 20 minutes. Add one -quart water, bring to a boil, cover and simmer, partly
covered, to mak e a flavorful broth. Strain, then return broth to pan. You should have about three cups. If you
wish, you can refrigerate gra vy over night. Skim the fat from broth.
Set reserved turkey roasting pan with its drippings over two burners on medium -high heat. Add the wine, ve rmouth,
or water); cook, loosening pan drippings with a wooden spoon, until mixture boils. Strain drippings
into the broth in th e Dutch oven, pressing on vegetables to release their flavor. Bring broth mixture to simmer;
mix cornstarch or flour with ½ -cup water and stir into simmering broth. Continue to simmer until lightly thic kened.
Serve with turkey. Recipe makes about four cups.
*An 11 to 14 pound turkey should serve 10 to 12 people, with some left overs.
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