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Heat the vegetable oil in the pressure cooker pot over medium-high heat until shimmering; add turkey pieces and onion and cook until browned, about 3 minutes. Flip and brown the other side, another 3 minutes. Add the vermouth and bring to a boil, then scrape any browned bits from the bottom of the pot. Add the water, thyme and bay leaf.
Lock the lid on the pressure cooker, bring to high pressure, and cook at high pressure for 30 minutes for a Stovetop PC or 36 minutes for an Electric PC. Let the pressure come down naturally, about 20 minutes. Strain the broth, reserving the turkey heart and gizzard. Once they have cooled enough to handle, remove the gristle from the gizzard and dice the heart and gizzard.
Melt the butter in a saucepan over medium heat. Whisk in the flour. Cook the flour, whisking constantly, until the flour is the color of peanut butter, about 3 minutes.
Slowly pour in the strained broth while whisking vigorously. Increase heat to medium-high, bring to a boil, then decrease the heat and simmer, stirring occasionally, until thickened and reduced by a third, about 20 minutes. Stir in the diced heart and gizzard. Add salt and pepper to taste; the gravy will need both.
For make ahead gravy, let it cool to room temperature, then refrigerate in a sealed container for up to 4 days.
When it’s time to use the gravy, boil for 1 minute. Stir in pan drippings from the turkey (if you have them) and serve.