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    Citrus Gravy

    Use the turkey giblets and neck to make a flavorful stock for this citrus-spiked gravy. Or use 4 cups store-bought chicken broth.


    • Neck and giblets (except liver) from a 10- to 12-pound turkey
    • 6 cups water
    • 1 medium onion, peeled and quartered
    • 1 medium carrot, chopped
    • 1 stalk celery, chopped
    • 1 bay leaf
    • 1 sprig fresh thyme
    • 1 teaspoon whole black peppercorns
    • 1/4 cup all-purpose flour
    • 1 cup dry white wine
    • 2 tablespoons Meyer lemon juice, or 4 teaspoons lemon juice plus 2 teaspoons orange juice
    • 1/4 teaspoon salt
    • Freshly ground pepper, to taste


    Step 1
    To prepare stock: Combine turkey neck and giblets, water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids. If necessary, add enough water (or reduced-sodium chicken broth) to measure 4 cups stock.
    Step 2
    To prepare gravy: Remove the turkey from the roasting pan. Skim off any visible fat from the pan juices.
    Step 3
    Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside.
    Step 4
    Set the roasting pan over two burners on medium heat. Add wine; bring to a boil and cook, scraping up the browned bits, until the liquid is reduced by about half, 2 to 4 minutes. Add the remaining 3 1/2 cups stock. Increase heat to medium-high; return to a boil, stirring often. Boil until the liquid is reduced by about half, 6 to 8 minutes.
    Step 5
    Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes. Stir in lemon juice (or lemon and orange juices). Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.

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