Zesty Turkey Gravy

Zesty Turkey Gravy
Making gravy is quick and simple – it's a basic sauce cooked in a skillet. Making awesome gravy requires two things:  a highly flavorful broth (or stock) and an astute application of salt. Use the Turkey Stock recipe to create the awesome base for your gravy. The amount of salt to add to the gravy depends on the amount of salt in the broth/stock. Not enough salt and the gravy tastes flat – it just doesn't sing. Too much salt and, well, even the dog won't eat it. When making gravy it is imperative to frequently scrape the bottom of the skillet with a flat-edged spatula. Gravy loves to stick to the bottom and the hotter it is, the more it will stick.		Total Time: 20 minutes Serves 4
TURKEY GRAVY
16 ounces (2 cups) broth at room temp       (do not use low sodium variety)	Pour 13 ounces into large flat-bottomed skillet Pour 3 ounces into small mixing bowl
3 Tablespoons corn starch	Add corn starch to broth in mixing bowl and mix together Bring broth in skillet to a boil over medium heat, scraping skillet frequently Slowly pour corn starch mixture into skillet while whisking briskly until both liquids are thoroughly combined
6 ounces whole milk	Slowly pour milk into skillet while whisking briskly until both liquids are thoroughly combined Continue heating until gravy returns to a boil, scraping constantly
½ teaspoon fresh ground black pepper ¼ teaspoon garlic powder ¼ teaspoon white pepper	Add seasonings to gravy Reduce heat to a simmer and continue to scrape skillet bottom frequently
1 teaspoon salt, divided	Add salt, ¼ teaspoon to gravy and stir gravy thoroughly Taste the gravy Repeat until gravy taste "pops"
¼ cup turkey meat  (optional)	Chop finely and add to gravy
	Simmer for 5 minutes, scraping skillet bottom frequently

"Stock" can be thought of as a broth that has been cooked down to intensify the flavor. If you're roasting a whole bird, the liquid in the bottom of the roasting pan is a pretty good stock, especially if you add fresh herbs listed below to the pan about an hour before the bird is done. If you don't have the stock from a cooked bird, this is the next best thing. The starting broth can be prepackaged or made at home using a broth base such as "Better Than Bouillon".		Working Time: 20 minutes Cooking Time: 3 hours
TURKEY STOCK	Preheat oven to 350° F
1 quart (4 cups) turkey broth 2 turkey thighs 1 small onion ½ teaspoon garlic powder ½ teaspoon fresh cracked black pepper	Dark meat contains considerably more flavor Chop, medium Combine ingredients in medium covered roasting pan Roast, covered, in oven for 2 hours
2 garlic cloves 3 fresh basil leaves 3 fresh sage leaves 2” sprig fresh rosemary 3 sprigs fresh thyme	Mince, fine Shred, fine shred, fine Chop, coarse Chop, coarse Add herbs to liquid in roasting pan Roast an additional 1 hour, or until turkey is very tender
Final Prep	Remove from oven, and let stand until stock is room temperature Debone turkey Strain stock through fine strainer into 1 - 2 quart container Skim fat from top of stock
Storage	If the stock and meat will not be used immediately, place the meat in the container with the stock, making sure the meat is completely covered by the stock. Refrigerate until ready to use.