Rich Turkey Gravy with Mirepoix and Chicken Demi-Glace

Ingredients:

  • Turkey drippings from the roasting pan (including browned bits)

  • Mirepoix 2:1:1 ratio

    • 1 large onion, roughly chopped

    • 1 large carrot, peeled and chopped

    • 2 ribs celery, chopped

  • 2 cloves garlic, smashed

  • 1 sprig thyme (or fresh sage for harmony with the stuffing)

  • 2 Tbsp flour (for roux)

  • 2-3 cups turkey or chicken stock (depending on desired thickness)

  • 2 tablespoon chicken demi-glace

  • ½-1 cup vermouth or white wine

  • Salt and pepper, to taste

Instructions:

  1. Prepare the drippings: After roasting your turkey, transfer it to a cutting board and let it rest. Place the roasting pan over medium heat, and spoon off excess fat, leaving about 2-3 Tbsp.

  2. Sauté the mirepoix: In a separate saucepan, heat the reserved turkey fat (or butter if preferred). Add the onions, carrots, celery, and garlic, and sauté until the vegetables are softened and caramelized (about 7-10 minutes).

  3. Deglaze the pan: Add the white wine (optional) or a splash of stock to the roasting pan, scraping up all the browned bits (fond) with a wooden spoon. Pour this mixture into the saucepan with the mirepoix.

  4. Make the roux: Sprinkle the flour over the sautéed vegetables and stir constantly for 2-3 minutes until the flour turns golden brown and forms a roux.

  5. Add stock & demi-glace: Gradually whisk in the turkey or chicken stock followed by the chicken demi-glace. 

    Note: You can continue adding chicken demi-glace until the sauce/gravy is as rich as you want and as far as Michael W, Rio and George, “there is no such thing as too rich.” Gramma, disagree and will insist you add water.

  6. Continue whisking to avoid lumps.

  7. Simmer: Allow the gravy to simmer for 10-15 minutes, thickening as it cooks. The flavors from the mirepoix and drippings will blend into the gravy.

  8. Strain or keep rustic: For a smooth gravy, strain out the mirepoix and herbs, pressing the vegetables to extract all the juices. If you prefer a heartier, rustic gravy, you can leave the mirepoix in.

  9. Season and serve: Taste and adjust the seasoning with salt and pepper before serving.

Note: It is very difficult to get enough turkey gravy for a crowd and for leftovers, so we add a bottle of William Somona turkey gravy and some milk. Less milk than the bottle directions calls for, just enough to balance the gravy. If you add half and half instead of milk you are talking about seriously rich.

Note: To make this gravy for a fried turkey, increase the chicken demi-glace to 4 Tbsp. Demi-galce is the closest you will come to turkey drippings, but it still won’t taste the same. If you have turkey juice left after carving add it to the sauce/gravy.