Tag:turkey gravy
Posted on: November 25, 2009 10:47 am

Turkey gravy makes turkey edible.

Today (Thanksgiving Eve) I'll make the stock which will become a great gravy.

I'll barely cover the wings, neck, and giblets with water in a small stock pot. Bring the pot to a boil, skim off the floating, tan crud. Then add a quartered onion, the tops from a bunch of celery, the stems from a bunch of parsley, a carrot, the stems from a quart of mushrooms (the mushroom tops go into the stuffing), a clove of garlic and some salt and a lot of peppercorns. Then simmer for about two hours and allow to cool (enough to handle). Strain through a colander and then store in the frig. I'll save the neck meat and giblets for the stuffing. Next morning, skim off any fat from the top, and reduce to ~3 cups, by boiling. The stock will be golden.

After the turkey has roasted I deglaze the dark brown fan from the pan with a small amount of water, and pour the liquid into a fat separator. Mix the deglazed fan liquid with enough turkey stock to make 4 cups.

In a heavy sauce pan, heat about 4 tablespoons of olive oil at low heat. Stir in about half a cup of flour, stir, and heat at very low until the flour is smooth and bubbly. Add more oil if too "dry". Remove from heat. Add the liquid in very small increments with lots of stirring to produce a smooth paste. Small additions at the beginning, larger amounts of stock as the paste thins. [BTW, this method is contrary to the accepted wisdom, yet far superior]. You should achieve a thick, lump-free, beautifully light brown pre-gravy. Heat with continuous stirring until the gravy bubbles and thickens. Adjust seasonings to taste. Pour liberally over the sliced turkey or eat with a spoon.

Have a great dinner!
Category: General
Tags: turkey gravy
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