How To Make Turkey Gravy
A refresher course for making gravy is always a good idea this time of the year. Although this recipe begins by using the drippings once the turkey has been baked, you can just as easily substitute chicken broth, prepare it as directed up to two days in advance then rewarm closer to the time the main meal is to be served. Some of the drippings may then be added during rewarming & reduced just a bit for the perfect flavor & consistency for streamlined steps. Brush up on these smart pointers for making a Thanksgiving day staple with my detailed tutorial.
Apple-Bourbon Herb Roasted Turkey Gravy
makes about 2 1/2 cups
Expect the recipe to make 8 servings for turkey & dressing applications. A basic gravy can be prepared by substituting 3 cups chicken broth for the turkey drippings.
3 Tbsp butter
3 Tbsp all-purpose flour
3 cups Apple-Bourbon Herb Roasted Turkey drippings
1/2 tsp fresh thyme leaves
Kosher salt & freshly ground pepper
Melt the butter in a 3 1/2-quart sauté pan over Medium heat. Whisk in the flour & cook for about 15 seconds or until smooth. Vigorously whisk in the drippings & the thyme being certain to smooth any lumps. Bring the mixture to a boil & cook for 1 minute.
Season with salt & pepper to taste. For a thicker gravy, cook an additional 5 to 10 minutes.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
How To Make Turkey Gravy
Gravy isn’t difficult to prepare but some shy away from making it from scratch. If you whisk the mixture all over the sides & bottom of the pan, you’ll prevent much of the angst & lumpy gravy culprits as that is where they are known to hide. If you use a spoon to ring the pot once all of the liquid has been added & whisk vigorously to incorporate it back into the mixture, the rest should be gravy.
Gather a few kitchen essentials to make the task easy. You’ll need a sieve, a heavy-duty sauté pan & a whisk for starters in order to make the gravy preparations effortless. Aside from the equipment & tools, here’s what you should know.
The Apple-Bourbon Herb Roasted Turkey
Whether you plan to prepare the Apple-Bourbon Herb Roasted Turkey or your favorite recipe, the technique is basically the same & the instruction can be applied accordingly. Conversely, you can prepare gravy without roasting a bird. Simply substitute chicken broth for the pan dripping called for in the recipe. It may need additional seasonings to build more complex flavors so just taste it & adjust them as you prepare it.
Remove the baked Apple-Bourbon Roasted Turkey & the celery from the roasting pan.
Pour the pan drippings through a fine wire mesh sieve that has been placed over a large measuring cup or bowl. The herbs & the onions that were used to roast the turkey will collect in the sieve. Discard them.
You should have approximately 3 to 3 1/2 cups of pan drippings. Go ahead & use all of it if it’s a touch higher & the gravy can reduce an extra minute or two on the stove top. Conversely, make up the difference with a little chicken broth if the amount is lower.
Once the ingredients have been gathered & measured, the process is relatively quick & simple. As far as equipment, a heavy duty 3 1/2-quart sauté pan & whisk is all you need to get started.
Melt the butter in the sauté pan over medium heat. Add the flour & whisk vigorously with the whisk.
Once the flour is blended into the butter, be certain to smooth out any lumps. If your having a little trouble, you can add a little extra butter as it will thin the mixture making it easier to make it smooth. The surface of the mixture should begin to thicken & there will be small bubbles all over the pan. Keep whisking.
Begin adding the drippings to the pan. Add them in a slow steady stream while simotaneously whisking the mixture. My grandmother was in charge of gravy preparations when we were little. She would have someone pour the drippings into the roux while she manned the whisk to make the process less cumbersome.
The key takeaway at this point in the process is to keeping adding the liquid. As you can see, the mixture thickens a good bit if a little is added at a time. If this happens to you, just keep pouring & smoothing the mixture with the whisk.
A little further into the process, the mixture will become thinner. Notice the small bubbles around the pan sides. This is normal when preparing gravy.
When more liquid is added during the process, it may clump. Your’e fine. Just keep whisking it over the heat source until it is smooth again.
Once all of the liquid has been added to the sauté pan, the mixture will look a bit thin. Take a rubber spatula or a soup spoon & ring the outer edges to be certain everything is well incorporated then wait until the mixture comes to a steady boil. There should be bubbles all over the surface of the gravy. Whisk the mixture during this process.
Cook the mixture about a minute or it can be cooked longer if you prefer a thicker gravy. When you are happy with the consistency, whisk in the herbs & seasonings.
“How High The Moon” Ella Fitzgerald