Turkey Breast, Neck and Backbone Gravy
Ingredients: Turkey (breast, neck and backbone), Chicken stock, Carrots, Celery, Garlic · 110 min cook time · 180kcal · $15.00
Ingredients
1whole Turkey (breast, neck and backbone), 2boxes Chicken stock, 1stalk Carrots, 1stalk Celery, 2cloves Garlic, 1sprig Fresh thyme, 2tbsp Flour
Instructions
1. Break down the turkey, removing wings, legs, backbone, and neck, while keeping the turkey breast on the bone.
2. Roast the turkey backbone and neck at 400 degrees Fahrenheit until browned and rendering fat.
3. Combine the roasted turkey neck and backbone with boxed chicken stock, carrots, celery, time, and garlic in a pressure cooker.
4. Cook in the pressure cooker for 1 hour.
5. Make a roux with turkey/sage fat and flour, then whisk in the turkey stock to thicken into gravy.
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