Sunday, November 27, 2011

Thanksgiving Turkey Gravy

While Thanksgiving has already passed, its never too late to learn to make a quick pan gravy, is it? No. It is not. So here is what you need to do in order to get that amazing gravy that has you drinking it like its a martini.

SO, first you need your meat. Since its Thanksgiving and the meat of choice is usually turkey, then that is what this recipe will be for, although, if you had a beef roast or something you could still do the same thing.

Roast your turkey however you normally do so. I usually add a lot of butter under the skin, the butter being mashed with a poultry seasoning such as Bell's. This creates the base for the gravy, even before you know it!

Try to get your hands on a fat separator. It looks like a measuring cup but with a very long spout. You will want the juice at the bottom and just a little of the fat from the top. Also, don't throw away the neck! You'll need this to create more delicious stock for your gravy.

Here we go in steps:

1. Boil the neck with a very large container of chicken stock or water, about 4 cups. Add an onion, a carrot or two and a celery stalk (include the leaves). Simmer, covered until you are ready to use.
2. Carefully pour the pan juices into the fat separator.
(In your roasting pan, if you have brown bits stuck to the bottom, heat the pan on the stove and scrape up the bits by adding some stock. Add this juice to the gravy)
3. Heat a skillet on medium high heat, skim off about 4 tablespoons of fat and place into the pan. Add equal amounts flour and gently saute, this is your roux.
4. Add turkey juices and whisk to dissolve the roux. It should become thick here.
5. Slowly add the simmered stalk and stir, it will be thin right now.
6. This is optional but I recommend it. Liquefy the vegetables that you just boiled in a blender and add to the gravy. This adds amazing flavor and thickens the gravy as well.
7. Boil for a bit until you are ready to serve. If the gravy is still too thin, put some of the gravy, like a ladle full into a bowl with 1 tbsp corn starch and dissolve. Add to the gravy and watch it thicken before your eyes!

Yum and enjoy!

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