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Ingredients
US|METRIC
4 SERVINGS
- 16 lb. turkey (preferably free-range)
- 8 sprigs fresh thyme
- 8 sprigs fresh sage
- 1 bay leaf (crumbled)
- 2 onions (medium, coarsely chopped)
- 2 medium carrots (coarsely chopped)
- 2 celery ribs (coarsely chopped)
- 1 leek (large, white part only, coarsely chopped)
- salt
- freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- giblets (Neck and, from the turkey, save the liver for another use)
- 2 Tbsp. vegetable oil
- 1 onion (small, chopped)
- 1 celery rib (small, chopped)
- 3 cups canned low sodium chicken broth
- 2 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
- 2 sprigs fresh parsley
- 1/8 tsp. whole black peppercorns
- 1 bay leaf
- 6 cups turkey broth
- 1 cup cold water
- 1/4 cup flour
- 2 Tbsp. unsalted butter (chilled)
- salt
- freshly ground black pepper
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