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- 1 Turkey
- kosher salt
- vegetable oil
- 1 cup Onion
- 1 cup celery
- 1 cup carrot
- 6 cup chicken stock
- 6 cup milk
- 1 cup bread flour
- 1 cup cream
Remove giblets from cavity of Turkey and reserve liver for another use.
Drain off and reserve the fat from the roasting pan.
Set the roasting pan over a medium flame.
Heat to reduce moisture and cook the fond until light to medium brown.
Deglaze the pan with 4 cups of the chicken stock, remove from heat.
Combine the deglazed drippings with the giblet broth in a saucepan, over a medium flame.
Bring to a boil and degrease well.
Add remaining stock and milk-mix well.
Heat 1-½ cups reserved fat in a skillet, over a medium flame whisk in the flour to make a blonde roux.
Beat the roux into the gravy mixture.
Heat and stir until thickened.
Strain gravy through a chinois.
Season to taste with salt and pepper.
Finish gravy with heated cream-mix well.
Carve the Turkey into thin slices.
Serve hot, with 2 ounces gravy