Delicious Thanksgiving Turkey Gravy

Everybody knows that they look forward to practically drinking the gravy at Thanksgiving. Turkey gravy is really like liquid gold. No other menu item evokes as much emotion or enhances the plate more, making it the single most important part of the Thanksgiving meal. You wanna make your family sigh in bliss, moan in comfort and eyes roll in revelry; then make this for your holiday dinner.

FOR THE TURKEY STOCK, HEAT: 

2 Tbsp. olive oil1 carrot, chopped1 rib celery, chopped1 onion, chopped2 cloves garlic, smashed Chopped turkey neck

DEGLAZE:

1/2 cup apple juice

Add:

4 cups low-sodium chicken broth

1 tsp. whole black peppercorns

4 sprigs fresh thyme

4 sprigs fresh parsley

2 fresh bay leaves

FOR THE GRAVY, SKIM: 

Reserved turkey drippings (see Herb-Butter Roasted Turkey recipe)4 Tbsp. unsalted butter

WHISK:

1/2 cup all-purpose flour2 cups low-sodium chicken broth1/4 cup chopped fresh parsley Salt and black pepper to taste 

1. For the turkey stock, heat oil in a large saucepan over medium. Add carrot, celery,                 onion, garlic, and turkey neck. Cook vegetables until caramelized, stirring occasionally,  about 10 minutes.
2. Deglaze the pan with apple juice, scraping up any browned bits from the bottom, and reduce until nearly evaporated.
3. Add 4 cups broth, peppercorns, thyme, parsley, and bay leaves. Reduce heat to low and simmer 1 hour. Strain stock and chill until ready to use. 
4. For the gravy, skim ¼ cup fat from reserved drippings and return to roasting pan with 4 Tbsp. butter, melting over medium-high heat. 
5. Whisk in flour, reduce heat to low, and cook roux until bubbly, 2 minutes. Off heat, whisk in turkey stock, 2 cups broth, and reserved turkey drippings. Simmer gravy over medium heat until thickened, whisking constantly, 3–4 minutes. Stir in ¼ cup parsley and season with salt and pepper. 

Cuisine At Home Special...Thanksgiving Dinner.