This recipe for turkey gravy is part of the Thanksgiving menu Chef Kent Rathbun created for Epicurious's Wine.Dine.Donate program. He serves it with Rosemary-Roasted Turkey .
Ingredients
3 pounds turkey bones*
1/2 cup canola oil
6 cloves garlic, roughly chopped
2 medium onions, roughly chopped (about 2 1/2 cups)
2 stalks celery, roughly chopped (about 3/4 cup)
2 large carrots, roughly chopped (about 3/4 cup)
4 teaspoons fresh black peppercorns, smashed with back of knife
1 cup brandy
1 gallon chicken stock or low-sodium chicken broth
2 cups veal demi-glace
1/2 bunch fresh basil, for steeping (about 1 1/4 ounces)
2 teaspoons kosher salt
*If turkey bones are unavailable, use chicken backs, or, for more turkey flavor, a combination of chicken backs and turkey necks.
Directions
Arrange rack in center of oven and preheat to 425°F. In roasting pan, toss bones with 1/4 cup oil. Roast until well browned, about 20 minutes. Remove from oven and set aside.
In heavy, large pot over moderately low heat, heat remaining 1/4 cup oil until hot but not smoking. Add garlic, onions, celery, and carrots and sauté until golden brown, 16 to 18 minutes. Add peppercorns and continue cooking until aromatic, 2 to 3 minutes. Add brandy and simmer, uncovered, until reduced by half, about 1 minute.
Add turkey bones, chicken stock, and demi-glace and bring to a boil. Reduce heat to low and simmer until thickened and reduced by half, 2 to 2 1/2 hours. Strain, return to pot, and place over moderately low heat. Skim excess fat, then add basil, remove from heat, cover, and let steep 10 minutes.
Strain gravy through cheesecloth-lined sieve into large pot. Stir in salt and keep warm.
