Turkey Gravy

I find that this is the easiest way to serve the dark meat. So much easier than trying to carve it after the fact. The breasts can just be cut off of the bone whole and sliced. You can use the liquid from the pressure cooker plus any dripping from the breast to make the gravy. Can always add more chicken stock if you need it. See https://restrainedrecipes.blogspot.com/2020/11/thanksgiving.html for more general Thanksgiving tips.

Inspired by https://www.chefsteps.com/activities/turkey-perfection-in-only-2-hours (which is behind a paywall, but the Youtube video is still up and gives the general idea.

Ingredients:

• Turkey parts (Neck, gizzards, trimmings, wings?), chopped
• Olive oil
• 1 to 1/2 quarts of chicken stock
• 1 tsp soy sauce
• 5 tbsp flour
• 1 Lemon
• Salt and pepper

Directions:

1. In a large pot or saucepan, brown turkey parts in oil over medium high heat until well browned
2. Add chicken stock and soy sauce
3. Simmer over low/medium low heat for 1 hour
4. Add drippings from roast turkey
5. Separate out fat and put 5 tbsp of fat in an empty sauce pan
6. Add an equal amount of flour and cook for 2 minutes until lightly browned
7. Slowly whisk in chicken stock and cook for 3 minutes until thickened
8. Season to taste with salt, pepper, and lemon juice