Madeira Cream Turkey Gravy

Prep Methods/Techniques , ,
Cuisine
Course
Description
This is my Thanksgiving gravy. I make it even if there won't be a traditional Thanksgiving feast. Excessive, but so good. It can be made way ahead of time, so.... a little less pressure on the big day.
Noted on 9/8/2021
Ingredients
    Brown giblet stock
  • 1 tbsp vegetable oil
  • Neck and giblets (excluding liver) from turkey, cut into 1-inch pieces
  • 1 medium onion, roughly chopped
  • 1 celery stalk, coarsely chopped
  • 1 carrot, coarsely chopped
  • 6 cup turkey stock from 1/2 recipe of Rich Brown Chicken Stock (made with turkey parts instead of chicken) (see Cook's Notes)
  • 1 bay leaf
  • 1 tsp whole black peppercorns
    • Gravy
  • Remaining turkey stock from 1/2 recipe of Rich Brown Chicken Stock (made with turkey parts instead of chicken) (see Cook's Notes)
  • 1 1/2 cup Sercial Madeira
  • 5 tbsp unsalted butter
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup heavy cream
  • Salt and freshly ground black pepper
Method
    Stock:
  1. Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté neck, giblets and onion until well browned, 10 to 15 minutes. Add remaining stock ingredients and simmer, uncovered, until liquid is reduced to about 4 cups, about 45 minutes. Pour stock through a fine-mesh sieve into a bowl, discarding solids. Skim off and discard any fat.
    2. Gravy
  2. Bring the turkey stock to a boil in a large pot. Reduce to 2 cups and add to giblet stock. Boil Madeira in a small pot until reduced by about half, about 4 minutes, then add to giblet stock.
  3. Melt butter in a 3- to 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then reduce heat and simmer, stirring frequently, 5 minutes. Add cream and simmer, stirring frequently, 10 minutes. Season with salt and lots of freshly ground pepper.
Cook's Notes
Yield
Makes about 6 indecently good cups of gravy
Ingredient Notes
Find the recipe for Rich Brown Chicken Stock here.
Advance Prep
The turkey stock can be made and reduced up to 3 months ahead of time and frozen. Giblet stock can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard solidified fat and then reheat before adding to roux.
Make the gravy 2 days before Thanksgiving and gently reheat it while the turkey is resting after being removed from the oven.