Turkey Gravy
Learn how to make a super easy gravy without lumps for Thanksgiving. I have a foolproof method that I learned in culinary school that is so simple, you will wonder why you didn't learn it sooner. That's how I felt after learning it. Whenever I am invited to someone's home where turkey is being roasted, I am always asked to make the gravy. No problem.
Servings: 15
Calories: 110kcal
Ingredients
- 1 turkey neck and giblets
- 10 cups water
- 1 large carrot peeled and cut into 1 inch slices
- 1 rib celery, cut into 1 inch slices
- 1 onion sliced
- 2 parsley stems
- 2 sprigs thyme or ½ tsp dried thyme
- 2 whole cloves
- 2 peppercorns
- ½ cup turkey fat or butter
- ½ cup flour
- ¼ to ½ tsp salt & pepper to taste
Instructions
- Make the turkey stock. Place turkey neck and giblets into a pot. Add a sliced onion, peeled carrot, celery stalk, 2 parley stems, 2 sprigs of thyme or ½ tsp thyme, 2 whole cloves and 2 peppercorns. Add enough water to cover, about 10 cups. Bring to a boil. Once boiling, turn heat to low. Simmer on low during the time the turkey is cooking, 3-4 hours. Continue to add more water to the pot during the first couple hours as it evaporates.
- Remove from heat after four hours or when your turkey is done cooking .Cool a little and strain, discarding the solids, unless you want to save the giblets for your gravy. You should have about 6 cups liquid
- Prep Drippings. After removing turkey from the roasting pan, pour drippings into a measuring cup, preferably a fat separator that allows you to pour the liquid off and have the turkey fat remaining. .Add some water to the fat separator that allows you to pour the liquid off and have the turkey fat remaining. .Add some water to the turkey roasting pan and place on stove to heat while stirring to loosen the browned bits that have so much flavor. Strain this liquid into a separate container
- Make Roux. Start with a saucepan large enough to match your gravy eating crowd. Add ½ cup fat from the drippings to the saucepan. Double or triple according to your guest count. If you are short of fat, add butter to drippings to the saucepan. Double or triple according to your guest count. If you are short of fat, add butter to bring to the desired quantity. Add ½ cup flour to the saucepan or the same quantity of fat/butter in the pan. Stir or whisk to combine the two. Here is where the magic begins. The fat coats the individual grains of flour so that they are protected from the liquid wanting to clump the flour together into lumps, hence lumpy gravy. So spend some time with your roux - like at least 5 minutes to make sure the flour is evenly coated with the fat.
- 4 Add the liquid. Your final step to perfect gravy. DO NOT ADD ALL THE LIQUID IN AT ONCE. Pour the liquid a cup or so at a time - the turkey stock you made, the strained water/drippings from the bottom of the roasting pan into the roux while you whisk it all together. The roux will magically melt into the liquid and thicken it. Wait until the mixture bubbles or boils to see how thick the gravy is, before adding all the liquid into the roux. Add more liquid until you reach the desired consistency, adding water at the end if necessary.
- Season. Very Important. If you are using fresh made stock, you absolutely must add salt and pepper. If using a purchased broth, it will have the salt in it already, so TASTE, TASTE, TASTE.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Calories: 110kcal