Classic Turkey Gravy
This recipe is from the Food Network.
Ingredients & Instructions for the broth:
- 2 tablespoons unsalted butter
- 1 medium onion or leek, or 2 shallots sliced (I used leek)
- Neck & giblets from your turkey
- 8 cups low sodium chicken broth (I used 4 cups Turkey broth, 4 cups chicken broth)
- Sprigs of thyme, parsley, rosemary, sage (I used parsley, rosemary, sage)
- 2 bay leaves
When your turkey goes in the oven or this can be started the day before:
- Melt the butter in a large saucepan over medium heat. Add the onion (leek or shallots) and turkey neck & giblets; cook, stirring until giblets are browned; about 15 mins
- Add broth, herb sprigs, & bay leaf. Cover & simmer for 2 hours. Strain the broth and keep warm (or rewarm the next day).
Ingredients & Instruction for the gravy:
- Turkey drippings from your roasting pan
- 1/2 cup flour
- dash or 2 of Worcestershire sauce
- Salt & Pepper
- When turkey is done and transferred to cutting board, pour all the pan drippings into a degreasing cup. Add 1/2 cup of prepared broth to roasting pan and scrape up the browned bits with a wooden spoon (if the bits are stuck, put pan over a low burner to loosen them). Add the bits & liquid to degreasing cup.
- Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to large saucepan over medium heat. Make a roux: sprinkle flour into pan and cook, stirring constantly with a wooden spoon, until flour browns slightly, about 4-6 mins.
- Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into gravy; discard any remaining fat.
- Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add Worcestershire sauce and season with salt and pepper to taste. I did add salt and pepper through out the process too.
Too thick: add a splash of water or broth; can also add brandy or bourbon.
Too thin: mix equal parts of flour and melter butter and whisk into boiling gravy (I did have to add 2tbl butter/flour mixture to thicken at end)
Too lumpy: strain the gravy through a fine-mesh sieve