Gravy is arguably one of the most important parts of the dinner. It ties everything together, and it’s such a classic. Here’s how to make a low-stress, well-flavored gravy.
Thanksgiving Gravy Recipe While the turkey roasts, combine several cups of turkey broth with the turkey giblets in a saucepan over medium heat. Simmer about 45 minutes, until the giblets are tender.
Keep the broth warm while you wait for the turkey to finish roasting. When the turkey is done roasting, pour all the drippings from the pan into a pyrex bowl or a bowl that can stand heat. Put the roasting pan on the stovetop and turn the burners to medium-high.
Add 3/4 cup white wine or dry vermouth and 2 tablespoons of brandy. Bring to a boil and keep scraping the pan to stir in and dissolve any cooked on bits. Keep boiling and stirring until the liquid is reduced by about half. Turn off the heat and set aside.
After the liquid settles, spoon off the fat. Put four tablespoons of fat (and include butter if you’re short) in a medium saucepan. Heat over medium-low heat, whisking in 1/3 cup flour until it’s smooth. Cook until the roux is light amber in color (about 4 minutes), and then slowly stir in the rest of the pan drippings. Simmer, and whisky in four cups of warm turkey broth.
Let it simmer and thicken, stirring every now and then, for about 15 minutes.
- Making the Perfect Bird – Part 2: A Salt Rub (seattlefoodshed.wordpress.com)