Food & Wine USA - (11)November 2018

1

Rich Turkey Broth

ACTIVE 50 MIN; TOTAL 4 HR 10 MIN
MAKES 4 CUPS

Simmering roasted giblets, bones,
and aromatics in a simple chicken
stock with lean ground turkey yields
an ultrarich broth that’s the key to
our Best-Ever Turkey Gravy (p. 32).

4 medium carrots, peeled and
cut into 3-inch pieces

4 celery stalks, cut into 3-inch
pieces

2 small yellow onions, peeled
and quartered

1 garlic head, halved crosswise

1 turkey neck

1 turkey liver

1 turkey heart

1 turkey gizzard

3 Tbsp. vegetable oil

3 / 4 tsp. kosher salt

1 / 2 tsp. black pepper

3 cups unsalted chicken stock,
divided

2 lb. lean ground turkey

3 cups water

1. Preheat oven to 400°F. Toss
   together carrots, celery, onions,
   garlic, neck, liver, heart, gizzard, oil,
   salt, and pepper on a large rimmed
   baking sheet. Roast in preheated
   oven until well browned, about 1
   hour, stirring once halfway through
   cooking. Transfer mixture to a large
   stockpot. Add^1 / 2 cup chicken stock
   to hot baking sheet, scraping up any
   browned bits with a wooden spoon;
   pour mixture into stockpot.

Porcini Gravy

Simmer^1 /^2 oz. (^1 /^2 cup)

dried porcini

mushrooms and 4

cups Rich Turkey

Broth in a stockpot

over low 20 minutes.

Strain stock; finely

chop and reserve

mushrooms. Use

porcini-infused broth in

place of Rich Turkey

Broth in Best-Ever

Turkey Gravy; stir

finely chopped

mushrooms into gravy.

2

Pimentón Gravy

For a smoky bite, stir 1

tsp. smoked paprika

into 2 cups Best-Ever

Turkey Gravy.

3

Chipotle Gravy

For a lightly spicy flavor,

stir 1 minced seeded

chipotle chile in adobo

sauce into 2 cups

Best-Ever Turkey

Gravy.

GRAVY

VARIATIONS

2. Add ground turkey, 3 cups water,
   and remaining 2^1 / 2 cups stock to
   stockpot. Bring mixture to a simmer
   over high; reduce heat to medium,
   and cook, uncovered, skimming
   foam occasionally, 45 minutes.
   Using a slotted spoon, remove and
   discard as many large pieces as
   possible. Pour mixture through a
   fine wire-mesh strainer into a large
   heatproof bowl; discard solids.


3. Return strained broth to stock-
   pot. Bring to a boil over high; cook,
   undisturbed, until reduced to 4
   cups, about 20 minutes. Remove
   from heat; let cool completely,
   about 2 hours. Cover and refriger-
   ate until ready to use. Skim off ren-
   dered turkey fat from chilled broth
   before using; reserve for Best-Ever
   Turkey Gravy (recipe p. 32).
   MAKE AHEAD Refrigerate prepared
   broth in an airtight container up to 4
   days, or freeze up to 1 month.

HANDBOOK

35

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