Homemade Turkey Gravy

For me, Thanksgiving comes only once a year.  So, when I prepare the meal, I take very few short cuts.  Gravy, to me, has to be rich and thick and definitely homemade.  You can prepare this recipe the day before and finish right before you serve.  After you taste this gravy, you will wonder why you ever bought gravy from a jar.  Thanks to my Momma!

In your local grocery store, search for either turkey thighs, wings, legs or a combination thereof.  I used turkey thighs for this recipe.  Heat to a medium high, 2 TBLS of butter and a TBLS of olive oil in a pan.  Season your turkey thighs with salt/pepper on both sides.  Dredge the thighs in a dusting of flour and add to the pan.  

Turkey thighs...

Brown both sides very well.  Be sure not to burn.  When turkey has browned, add 1/2 box of turkey or chicken stock.  I used turkey stock.  Start scraping the browned bits then turn heat down to medium to medium low.  Add about 4 whole stalks of celery.  Cover and allow to simmer for about an hour until the turkey is fully cooked.  Check about half way through and add a touch more stock if needed.  

Once the turkey is cooked, remove from pan along with the celery and discard.  Strain the liquid through a wire strainer twice.  I do this to ensure that no tiny bones are left in the gravy. Once strained, add liquid back into pan and scrap sides.  In a small bowl, make a cornstarch slurry.  Add about 2 TBLS of cornstarch to about 1 1/2 TBLS of liquid.  I used turkey stock as my liquid.  

Grab a whisk.  Turn heat up to medium high and slowly pour the cornstarch slurry in a little bit at a time.  You may not use the entire amount.  Whisk really fast as you are pouring in the slurry, so as to avoid lumps.  You will notice the gravy starting to thicken and become rich. Once the gravy has reached the desired consistency, no need to add more slurry.  Go slow with the slurry and fast with the whisk and be patient.  Turn off heat and serve with your homemade mashed potatoes and stuffing.  If you want to prepare the day ahead, cool down mixture after turkey is cooked then place entire pot in fridge.  In the morning, scrap off any excess fat, reheat, strain and follow up with the slurry.