Turkey gravy for spatchcocked turkey

I've already started making turkey stock for thanksgiving gravy. I'm experimenting w. sectioning turkey wings, and Egging the "drumettes." The other 2 sections I rubbed, and baked in the oven till golden brown. Then into a pressure cooker w. the usual mirepoix, and about a quart of fluid. After about 1.5 hours, I strain the solids out, and chill the fluids. (the meat is edible, just doesn't have much flavor left.) After the fat sets on the top, I skim that. The resulting stock usually forms  a gel that can be stored sealed in the fridge for a few weeks.

I'll be making a chocolate roux in advance, and freezing it till needed.

Once you start making your own stocks, both store gravy and broth will no longer be acceptable.

I roast turkey parts in the oven. We don't care for a smoke flavor in the gravy. Onions, celery, carrots, bay leaves, thyme, broth or water, along with the roasted parts in the pressure cooker. When done strain the broth and then on to the stove to reduce and concentrate the flavor. No salt or seasoning until broth is reduced. Can also be done on the stovetop.

Little Steven said:

Granny, I do the same thing without the pressure cooker. Gotta get the turkey smell in the kitchen somehow.

We are kindred spirits.