Turkey Gravy
By
DanaRae Brouillette
@CookinHershey
13
A delicious gravy everyone will love. Can be served at a formal dinner party with confidence. This recipe makes enough to accompany a 12-14 lb turkey. Happy Thanksgiving!
Blue Ribbon Recipe
A fantastic turkey gravy that's a little labor intensive but so good. Different than traditional turkey gravy, this uses a dark roux instead of a light roux to thicken it. The darker roux gives this gravy a robust flavor. Using turkey drippings is a must in this recipe because it adds to the richness of the gravy. Cooking down the giblets and neck also helps add flavor. Wine used to deglaze the pan gives a little tang to the gravy we loved. Rich and savory, it's worth the steps to make this turkey gravy.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
12-14 lb turkey
Prep:
5 Min
Cook:
2 Hr
Method:
Stove Top
Ingredients
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FOR ROASTING THE TURKEY
-
1 cchopped onions
-
1 cchopped carrots
-
1 cchopped celery
-
FOR THE GRAVY
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1 Tbspvegetable oil
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·reserved turkey giblets and neck from turkey
-
1onion, chopped
-
4 cchicken broth, low-sodium
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2 cwater
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2 sprig(s)fresh thyme
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8parsley with stems
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3 Tbspbutter, unsalted
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1/4 call-purpose flour
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1 cdry white wine
How to Make Turkey Gravy
- Save the turkey giblets and neck. Roast turkey as usual. Add 1 cup each of chopped onions, carrots, and celery along with fresh thyme sprigs and 1 cup of water to the roasting pan before the turkey goes into the oven.
- Heat oil in a large saucepan over medium-high heat. Brown turkey giblets and neck for 5 minutes.
- Add onion and cook for 3 minutes.
- Cover and cook over low heat for 20 minutes.
- Add chicken broth and water. Scrape the bottom of the pan and bring to a boil.
- Add herbs and simmer for 30 minutes skimming foam from the surface.
- Pour turkey broth through a fine-mesh strainer. Save vegetables for later. Reserve and dice heart and gizzard, if desired, for the gravy. Refrigerate broth and diced giblets until ready to use. Reserve 1 cup broth for later deglazing.
- Make the roux. Melt butter in a large saucepan over medium-low heat. Whisk in flour. Cook, stirring constantly, until nutty brown and fragrant (about 10-15 minutes). It should be a rich brown color - be careful not to burn it.
- Gradually (slow drizzle) add hot turkey broth to the roux. Vigorous and constant whisking at this point is key to avoid lumps.
- Simmer gravy, stirring occasionally and skimming scum from the surface with a spoon, until thickened (about 30 minutes). Set aside covered until turkey is done.
- Set a mesh strainer over a measuring cup or bowl and pour drippings from the turkey through the strainer. Let the dripping settle and the fat will float to the top.
- Return vegetables from the strainer to the roasting pan. Place the roasting pan with vegetables over two burners at medium-high heat. Add wine and reserved 1 cup turkey broth. Scrape up browned bits in the pan. Bring to a boil.
- Defat the drippings. Tilt measuring cup of drippings and use a wide, shallow soup spoon to skim fat off the surface. Save defatted drippings.
- Once the mixture in the roasting pan reduces by half it's done.
- Strain roasting pan pressing on solids to extract all liquid. Discard the vegetables and save the liquid.
- Add this liquid from the roasting pan to the defatted drippings. Bring the gravy to a simmer and add the defatted drippings to taste depending on how thick you want it. Stir in giblets (if desired).
- Serve.
About Turkey Gravy
Course/Dish: Gravies
Main Ingredient: Turkey
Regional Style: American
Collections: Thanksgiving Table Christmas Recipes
