Dad's Turkey Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pan juices from a lovely roast turkey
Broth made that day from:
Gizzards and neck of the turkey
2 stalks celery, rough diced
2 carrots, rough diced
2 onions, rough diced
3 or more cloves garlic, peeled but whole
1 T salt
2 tsp pepper
2 tsp poultry seasoning
6 cups water
All-purpose flour in measure equal to fat remaining in the pan juices (probably about ½ cup)
White wine to taste
Salt and pepper to taste
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Directions: |
Directions:For the broth:
Put the gizzards and neck into a large saucepan or stockpot. Add the water, celery, carrots, onions, garlic and seasonings. Include the tops of the celery for extra flavor. Bring to a boil, then reduce to simmer, cover and cook for 2-3 hours. It will smell great while cooking! Remove gizzards, neck, and the large pieces of vegetables. This is best done in your sink with a large bowl with a strainer. Pour the hot broth into the strainer with the bowl underneath. Pitch everything caught in the strainer and you should have a nice broth remaining in the bowl. Return to the saucepan and adjust seasonings as needed.
For the gravy:
Pour off the pan juices after removing the turkey to your platter, and scrape the roasting pan into the reserved pan juices. Any stuck goodies will loosen by adding a little water (or broth) and dissolving the stuck brown broth residue on the bottom of the pan over a hot flame.
Remove as much fat as you wish from the pan juices (there will be more than enough left to combine with the flour). Estimate the volume of the residual fat, and add equal volume of flour. Do this off the heat, and preferably, to a small quantity of the cooled pan juices so as to get a smooth pre-mix to add back for thorough mixing. Boil up and add turkey broth and white wine to thin out to your liking, Check seasoning. If it gets too thin, you can always mix a little butter and flour in equal amounts and add that in. If it gets too thick, add more broth. |
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Number Of
Servings: |
Number Of
Servings:Plenty for a 12-14 lb turkey |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Dad always did most of Thanksgiving dinner, from the homemade smoked salmon and dill appetizers to the gorgeous turkey, mashed potatoes, (awful) sweet potatoes with marshmallows, and his delicious gravy. Mom handled the dressing (inside and outside), vegetables, beautiful salad, and dessert. Even after the whole event was too much for them and we began having Thanksgiving at my house, Dad always made the gravy (and brought the appetizers). It was never lumpy, never too salty, always just right. This is his "recipe" in his hand, and the grease spots show it's been well-used. I've since learned to make a fair gravy, but never with his grace and ease!
You'll note Dad attributes his recipe to Dorothy Herrick, my grandmother. Dad and Grammie loved cooking together. The Thanksgiving photo shows my aunt, Anne Herrick (who also spent many hours cooking with Mom and Dad) and Frank's Dad, Al Cermak.
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