4-5raw turkey pieces(I used the wings, giblets and backbone)
1largeonion, cut into large chunks
3-4ribscelery,cut into large chunks
3large clovesfresh garlic,smashed
1-2sprigfresh rosemary
2-3sprigsfresh thyme
1-2sprigsfresh sage
8wholepeppercorns
½cupwhite wine(or water if you don't want to use alcohol)
8cupswater(or more- you want to make sure the turkey is fully covered)
½cupsalted butter(1 stick)
½cupflour
1 ½ teaspoonskosher salt(or more to your taste)
Instructions
Heat a large heavy-bottom dutch oven over medium high heat and spray with olive oil cooking spray.
Once the pan is hot, add turkey pieces. Cook until golden brown, about 3-4 minutes per side (do this in batches so you don't overload the pan). Once each side is browned, remove from pan.
Add additional cooking spray if necessary and add onions and celery to the pan.
Saute for 4 minutes, stirring often.
Add garlic, peppercorns and fresh herbs and saute for 2 mote minutes, stirring often.
Add wine and deglaze the pan. Cook for 2 minutes.
Add turkey pieces back into the pan and fill with water so everything is completely covered.
Bring to a boil and reduce heat to a simmer. Simmer for 1 hour.
Run broth through sieve twice. Cool to room temperature and store in the refrigerator until ready to thicken and serve.
When ready to serve, melt butter in large pot over medium heat. While butter melts, heat broth in a separate pan over medium heat.
Once butter is melted, add flour and whisk until no lumps remain.
Cook 2 minutes, whisking often.
Whisk in broth and simmer until thickened.
Add salt and taste. Add additional salt if needed. Serve immediately.