Dream sweet dreams of the Thanksgiving feast while your gravy comes together in the slow cooker.
You cant havemashed potatoeswithout gravy, and the best gravy starts the night beforetrust us.
Theslow-cookerstock is thickened with a roux and flavored with fresh parsley, thyme, and sage.
Credit: FOOD STYLING: RUTH BLACKBURN; PROP STYLING: CHRISTINE KEELY
Ingredients
1(4 1/2-oz.)
fresh turkey giblets, reserved from 1 (14- to 16-lb.)
fresh or thawed, frozen whole turkey
1(5- to 6-oz.)
turkey neck, reserved from 1 (14- to 16-lb.)
kosher salt, plus more to taste
1tsp.
black pepper, plus more to taste
14cup chopped fresh flat-leaf parsley
1Tbsp.
chopped fresh sage
2tsp.
Cover and cook on LOW for 8 to 12 hours.
Gently remove turkey giblets and neck, and reserve for gravy.
Discard solids, and set broth aside.
Melt butter in a large saucepan over medium heat.
Slowly and carefully add reserved broth to butter mixture in saucepan, whisking constantly to prevent lumps from forming.
Bring broth mixture to a boil over medium heat; reduce heat to low.
Cut away and discard any silver skin or tendons from gizzards and heart, if necessary.
Cook gravy over low, whisking occasionally, until hot, about 5 minutes.
Whisk in chopped fresh parsley, sage, and thyme, and add more salt and pepper to taste.
Keep gravy hot before serving it with turkey.
