Turkey gravy in a slow cooker

Ingredients:

Gravy

• 110 g unsalted butter
• 3/4 cup premium flour
• 7 cups warm turkey broth, plus more as needed

Turkey broth in a slow cooker

• 2-3 tbsp. l. rapeseed oil (canola)
• 3 turkey wings (about 1.2 kg) cut into 2 pieces at the joints
• 1 turkey neck (or another wing)
• 4 large cloves garlic, peeled
• 2 stalks celery, cut in half crosswise
• 1 medium carrot, cut in half crosswise
• Half a large onion
• 5 fresh sage leaves
• 3 bay leaves
• 2 small sprigs (or 1 large) fresh rosemary
• 2 sprigs of fresh thyme
• 2 tsp black peppercorns
• Special equipment: Instant Pot multicooker with a capacity of 6-8 liters.

Preparation:

1. Set the slow cooker to high heat and add the butter. Melt the butter completely, then add the flour and stir until smooth. Continue cooking, stirring constantly, until the roux turns the color of peanut butter, 5-8 minutes. Gradually whisk in the warmed broth and bring to a simmer, stirring until the gravy is smooth and thick. Season with salt and pepper to taste. Serve hot or cool completely and store tightly sealed in the refrigerator.
2. When ready to serve, reheat the gravy over medium heat. If you have any rendered turkey fat, stir it into the gravy as you reheat. If the gravy is too thick, thin it with turkey broth to the desired consistency.

3. Turkey broth in a slow cooker

   
   Output: 2 l.
   
   Set the slow cooker to high heat (see Note). Add 2 tablespoons of oil and fry the turkey pieces a few at a time, adding more oil as needed, until golden brown on all sides, 3-5 minutes per side. Return all the turkey pieces to the pot along with the garlic, celery, carrots, onion, sage, bay leaf, rosemary, thyme, peppercorns, 2 quarts of water, and 2 teaspoons of salt.
   
   Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 45 minutes. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid.
   
   Strain the broth through a fine sieve and skim off any fat from the surface before using.