Rich and silky turkey gravy from Bon Appétit Magazine, November 2011: Thanksgiving Special (page 34)

  • carrots
  • celery
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  • EYB Comments

    Can substitute canned chicken broth for homemade turkey stock recipe on page 136, and thyme for bay leaves.

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Notes about this recipe

  • Eat Your Books

    Can substitute canned chicken broth for homemade turkey stock recipe on page 136, and thyme for bay leaves.

  • lorloff on December 01, 2019

    I took the technique from this recipe for the roux and the Madeira. The base recipe I used for the gravy was David Tanin, Wild Mushroom Gravy Food and Wine Nov 2012 p 166. I used for the stock Anthony Bourdain’s roasted turkey stock. I made this with Chanterelles which added a savory depth that was delicious. I used 1 oz of dried porcini mushrooms, added 4 cloves chopped garlic and two heads of roasted garlic that I roasted with the stock. Used the technique for making the roux from Bon Appetite’s Nov 2011 issue page 34 Rich and Silky Turkey Gravy and used turkey fat that I skimmed from the top of the stock as the fat for the roux. I added 2 T Madeira and used fresh thyme, sage and tarragon as the herbs. Added the pan drippings which I defatted from making the roast turkey stock which allowed me to make this in advance of roasting the turkey.

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