Turkey Gravy From Scratch Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Basic Turkey Stock
20 Turkey Wings & a Neck or two if you have one
1 Copped Large Onion
1 Chopper Large Celery Stalk
4 Sprigs of Parsley
4 Sprigs of Thyme
12 Whole Peppercorns
1 Bay Leaf
10 C. Water
ROUX
1/3 C. Unsalted Butter or Good Quality Oil (Not Olive Oil). I like butter!
1/3 C. All Purpose flower
The Gravy
6 C. Turkey Stock
Pan Drippings (NOT the fat) Remember to taste the salt content !!!!
Giblets
Hearts
Salt & Pepper to taste
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Directions: |
Directions:STOCK, STOCK, STOCK....It's all about the STOCK! You cannot have good gravy without good stock so make yourself up a batch a few days ahead of time. It's sooooo easy and the results are superb. Get to the grocery store well ahead of time and get about 3 1/2 lbs of wings (about 20) and necks if you can find them and make your stock. Start by putting all the wings and necks on a heavy pan and placing them in a 450º pre-heated oven. Roast until golden brown turning at least once halfway through. Should take about 45 minutes or so. Do not rush this step! The wings must get the color to get the flavor! Remove the wings and necks to a paper towel and pour off the fat on the baking sheet. If there are any brown bits left on the pan, deglase with water and reserve the liquid and brown bits. Next just dump the wings into a heavy stock pot along with all the herbs, bring to a simmer, reduce your heat and cook until the liquid is reduced by about 1/3. Usually about 4 hours. When you are done just pour the stock through a sieve and save. There are really no hard rules about how far to reduce the stock. It's really a matter of taste. I have seem extreme examples of whole turkeys cut up and browned then cooked for a day or two to get a rich super-stock. It's your call. Add more wings and necks and water and go for it. Reduce it down as far as you want to get the desired richness.
HERE IS A VERY IMPORTANT NOTE: Watch out for SALT!!!! Some people use stock (typically Chicken) instead of water. Make sure it's LOW or NO sodium. When it get reduced down the Salt intensifies. You will also get salt from the pan drippings. YOU CAN RUIN TURKEY DAY IF YOU ARE NOT CAREFUL! Enough said.
The ROUX
When the big event is near it's time to get step two done (which can be done a day ahead as well), The Roux. It's easy and quick so why not. In a heavy sauce pan melt the butter (unsalted) or the oil to medium heat. Whisk in the flower and continuously whisk until the flower turns a VERY LIGHT peanut butter color. This happens fast so DO NOT walk off or leave it unattended. When it is done IMMEDIATELY remove it from the pan so it will stop cooking. Undercooked white flower taste's terrible. Roux done properly adds that wonderful nutty flavor to your gravy (and color!!!) that really makes the difference. If you are preparing this a day ahead of time just place the roux in a covered bowl and put it in the refrigerator. NOTE...I always make a little extra because it's hard to know how much liquid will come off the turkey so more is better. You don't want to end up with watery gravy at the last minute because you were short on Roux. SECOND NOTE....Make sure and get it right. If you goof up throw it away and make more. Roux is cheep!
Gravy Time
You have the basics for a rich brown turkey gravy. What you put into it is your call. Giblets are a must for me (and the hearts). I dice them up and saute them in butter until brown and add them to the basic gravy. To make the gravy start with the pan drippings from the turkey if you have them (you may have fried your turkey). Separate the fat from the drippings and deglaze the pan with a little of the stock to get the brown bits. REMEMBER to check the salt content of the drippings!!!!! If the drippings are to salty be very careful how you use it! Next just place the Roux in the appropriate size pan and heat it up. Slowly add the drippings to the roux and then the stock whisking constantly until you get a nice thick gravy. You always want to get the gravy to a fast simmer to insure that the roux is fully expanded. All you need to do after that is to add the giblets and other goodies and then let it simmer for a bit to infuse all the flavors remembering to stir often (it will stick to the bottom of the pan if you are not careful). Adjust salt and pepper to taste. That's it.....You will have great gravy....Enjoy! |
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Number Of
Servings: |
Number Of
Servings:5-6 Cups |
Preparation
Time: |
Preparation
Time:1 day |
Personal
Notes: |
Personal
Notes: This is well worth the effort to make Thanksgiving a total success.
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