Turkey Stock And Gravy

This recipe is adapted from Guy Fieri on the Food Network. I love it...just need an afternoon to putter around the house for this one. I do this the day before Thanksgiving when I'm baking pies. Then, the stock can sit overnight in the fridge to let the fat solidify making it easier to remove. I buy a fresh turkey and debone it myself to freeze part of it for Christmas since we can't eat a whole turkey all at once. I cut each breast in half(making 4 pieces total), and use 1 piece for Thanksgiving. Then, I freeze the other 3 pieces for 3 more dinners(including Christmas) over the course of the year. I use all the parts listed here for making the stock, then freeze 1/2 of it for Christmas gravy.

Turkey Stock
1 turkey carcass
2 turkey legs
2 turkey wings
1 turkey neck
2 tablespoons canola oil
Salt and freshly ground black pepper
6 large garlic cloves
2 Vidalia sweet onions, quartered
2 carrots, chopped in thirds
3 stalks celery, chopped in thirds
1 teaspoon salt
2 teaspoon pepper
Preheat oven to 400 degrees. Evenly rub turkey parts with oil. Sprinkle with salt and pepper. In a large roasting pan, place turkey, skin side down, in oven and roast for 45 minutes.
Prepare and combine vegetables. Reduce heat to 350 degrees F, briefly remove turkey, add in vegetables, turning to coat in bottom of pan juices. Place turkey, skin side up on top of vegetables and continue to roast for another 35 minutes.
Remove pan from oven, place over burners and add in 4 quarts of water. Scrape bottom of pan to remove stuck bits, repositioning turkey and vegetables as needed. Keep at a medium to low simmer for 2 hours, uncovered until deep in color and flavor. Strain turkey and vegetables from stock, pushing any vegetable matter through strainer. Let sit, and skim fat from top.


Turkey Gravy
4 tablespoons butter
3/4 cup all-purpose flour
4 cups turkey stock, warm
1 teaspoon black pepper
1/2 teaspoon salt
In a large saute pan, melt butter, stir in flour, and cook for 1 minute. Slowly add in warm turkey stock 1/2 cup at a time until gravy is desired consistency. Add in, and adjust seasoning, if necessary.
Serve with turkey.

Yield: 3 1/2 cups