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Brian's Thanksgiving Turkey Demi-glace 

INGREDIENTS QUANTITY
Small Turkey (8-12 pounds) 1
Celery, large dice 8 ribs
Carrot, large dice 8 ea
Yellow Onion, large dice
Tomato Paste 4 oz
Liquid Farm Rose 8 oz
Fresh Thyme 8 sprigs
Bay Leaf 4 each
Whole Black peppercorns 4 tbsp
Garlic cloves (optional) 6-10
Water As needed

Equipment needed: 1 Large stock pot, 1 large colander, ladle, roasting pan, wooden spoon, medium sauce pot, fine-mesh strainer, knife

Preparation:

1. Pre-heat oven to 450 degrees.

2. Break down turkey. - Remove the breasts and save. Separate thighs and drumsticks.

3. Arrange carcass, thighs, drumsticks, neck, and any bones in a roasting pan. Roast in oven approximately 1 hour, or until well browned. (DO NOT CLEAN ROASTING PAN!!)

4. Remove from oven and transfer turkey to stock pot. Add cold water until the pot is 3/4 full and turkey is completely submerged. On the stovetop, bring the stock to a simmer. Skim fat and foam from the top as needed.

5. Add carrot, onion, celery, and garlic to the roasting pan. Roast in oven for 30 minutes, or until the vegetables are well browned.

6. Add tomato paste to the vegetables and continue roasting until the aroma becomes sweet. Remove vegetables from roasting pan and add to stock pot.

7. De-glaze the roasting pan with wine. Make sure to scrape up all the little bits. Add to stock pot with vegetables. You may now clean your roasting pan.

8. Add bay leaves, thyme, and peppercorns to stock pot.

9. Continue simmering for 6-8 hours, skimming as necessary. Add cold water as needed to keep all ingredients completely submerged.

10. Once simmered for 6-8 hours, strain the stock into a seperate stock pot or large enough container to hold all the liquid. Start with the large collander. The meat and vegetables may now be discarded or saved to make a second stock, or "remouillage". **"Remouillage" is a great liquid for your stuffing or any other dish that might require water or stock.

11. Return original stock to a clean stock pot. Begin to boil and let stock reduce. Another set of thyme and bay leaves may be added for more flavor, if desired. Once the stock has been reduced by half, strain using a fine-mesh strainer or cheese cloth. 

12. Continue reducing the stock until deep brown in color and the liquid coats the back of a spoon. Adjust seasonings to your preference. 

** Tips and variations:

- Make sure to skim your stock frequently. Removing any fat and gunk will prevent the stock from becoming cloudy.

- If at any point during reduction you feel that you will not have enough liquid, add cold water (or remouillage) and thicken with a brown roux or cornstarch slurry. If preparing ahead of time, do not thicken until the day of service.

- Do not add salt or seasonings until just before service. The reduction process will concentrate all your flavors, and can cause the gravy to become too salty. 

- 5 gallons of stock will yield approximately 1/2 gallon of unthickened gravy.

- Not using a thickener will produce the most flavorful and pure variation.

- Do not rush the process! You will be babysitting this for nearly 2 days, so be prepared and patient. It will pay off in the end!!

- Keep downsizing pots as allowable. No need to try and reduce 1 gallon of liquid in a 5 gallon pot.

Enjoy!!