Turkey - Gravy

Directions

Remove the turkey from the roasting pan and set aside to rest.

Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Take the time during that 5 minutes to clean the roasting pan.

Heat a fry pan and leave on burner. On separate burner, heat a large sauce pan, fry the bacon do not drain grease. Chop and add the stuffed onion, apple (no skin), and lemons. Once integrated add the rosemary. Carve and add wings tips and tail from the bird for added flavor. After about 5 minutes add the juice from the separator into the large fry pan. If any juices have collected from the resting bird, add to the sauce pan as well.

Pour 2/3 cups fat of the turkey into the fry pan. You can discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes.

Take a masher to the sauce pan. Strain sauce pan into fry pan slowly to integrate into roux reserving a cup in the fat separator. Continue pouring all liquid into the fry pan removing all large peices for smooth consistancy. Consider including any large peices in a turkey broth. Once pan comes to boil, reduce by half and return to the sauce pan. Clean frying pan. Add the dried herbs and whisk to combine. Season with salt and pepper. Salt may not be necessary given the existing brine of the bird. If you have a stick blender, use it on the gravy.

Bring to boil and then simmer for 30 minutes adding fresh rosemary 15 minutes in. funnel into thermos and place next to turkey. We can get away with a turkey that has rested and even turning slightly cold since the turkey gravy will be served piping hot.