Total:
1 hr 35 min
Active:
45 min
Yield:
About 4 cups gravy, plus leftover stock
Level:
Easy

Ingredients

Turkey Stock (or use store-bought):
  • Unsalted butter, for the roasting pan
  • 3 pounds turkey parts, such as wing tips, necks, backs and/or tails 
  • 1 medium onion, roughly chopped 
  • 1 medium carrot, roughly chopped 
  • 1 stalk celery, peeled and roughly chopped 
  • 3 cloves garlic 
  • 2 tablespoons soy sauce 
Turkey Gravy:
  • 1 cup heavy cream
  • 1 teaspoon tapioca starch or cornstarch
  • Fine sea salt and freshly ground black pepper

Directions

Special equipment: a pressure cooker or stockpot

For the stock: Preheat the oven to 375 degrees F. Lightly butter a roasting pan and add the turkey parts in a single layer. Roast until golden brown, 20 to 25 minutes. Cool completely in the pan.

Put the roasted turkey in a pressure cooker with the onion, carrot, celery, garlic, soy sauce and 8 cups water. Lock the lid in place, put over high heat, and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 15 minutes. Remove from the heat. Let the pressure dissipate naturally, about 2 minutes, or according to the manufacturer's instructions. Remove the lid and skim the stock.

Alternatively put the roasted turkey pieces, the onion, carrot, celery, garlic, soy sauce and 8 cups of water in a stockpot over high heat. Bring to a simmer, reduce the heat to low, and simmer, skimming occasionally, for 2 hours. You should end up with about 8 cups of stock.

Strain the stock through a fine sieve. The stock may be used immediately or cooled and refrigerated for at least 4 hours and up to 24 hours. If refrigerated, the fat will congeal on the top of the stock and should be removed before continuing.

For the gravy: Whisk together the cream and tapioca in a small bowl until smooth. Bring 2 2/3 cup of the turkey stock to a simmer in a small saucepan. Reserve the remaining stock for another use. Whisk in the tapioca mixture. Bring the gravy back to a simmer and cook, stirring occasionally, until thickened, about 4 minutes. Taste, and season with salt and pepper. Serve hot.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Turkey Gravy

Recipe courtesy of Tyler Florence

Turkey Gravy

Recipe courtesy of Tyler Florence

Turkey Sausage Red Gravy

Recipe courtesy of Emeril Lagasse

Turkey Giblet Gravy

Recipe courtesy of Alton Brown

Fried Turkey with Simple Gravy

Recipe courtesy of Tia Mowry

Turkey Roulade with Apple-Cider Gravy

Recipe courtesy of Ellie Krieger

On TV

Junk Food Flip

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

How to Live to 100

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

9pm | 8c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

1am | 12c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here