Cooking Lesson #696EX: Perfect Turkey Gravy

…from the Perspectives’ Kitchen

How you doin’? Just two more sleeps ‘till Turkey Day. Many people leave the turkey gray to the very last minute. Please don’t do that. Afterall, aren’t all those Thanksgiving dishes you’ve work so hard to make really just carriers for savory turkey gravy?
 
This year plan ahead and don't let those drippings in the bottom of the roasting pan go to waste. Use them to make an easy and flavorful turkey gravy from scratch for your holiday feast. Here's how to make delicious turkey gravy from drippings.
 
Ingredients 
4 cups of turkey broth or chicken broth
1/4 cup of reserved turkey fat from the bottom of the roasting pan
1/2 cup of white wine
1/4 cup of all-purpose flour
Kosher salt and pepper to taste
1 teaspoon freshly chopped sage
1/2 teaspoon Kitchen Bouquet or soy sauce (for added color and umami flavor)
 
Directions

1. Heat 4 cups of the broth in a saucepan until hot but not boiling. This will be used as the base of the gravy; you'll be adding thickened turkey drippings (a roux) for your final gravy.
2. To collect the turkey drippings, carefully lift the cooked turkey from the roasting pan and place it on a cutting board to rest.
3. Remove as much turkey fat as possible from the pan using a spoon or gravy separator. Reserve 1/4 cup of fat to make the roux.
4. Place the roasting pan over two burners on the stove on medium heat.
5. Deglaze the pan by adding 1/2 cup wine and stir constantly and scrape the bottom of the pan to loosen any browned bits—that’s where the flavors are.
6. Pour the liquid from the roasting pan directly into the saucepan of hot turkey broth.
7. Add 1/4 cup of the reserved fat to a separate saucepan over medium heat.
8. Whisk in 1/4 cup of all-purpose flour to the fat to make the roux.
9. Cook, stirring constantly, until the flour loses its "raw" aroma and the mixture becomes golden brown in color. Cooking the flour enhances the thickening power of the roux and adds color and nutty flavor to the gravy.
10. Whisk in the hot turkey broth, pan drippings and roux together and simmer over medium heat, stirring frequently, until thickened, about 5 minutes.
11. Stir in the Kitchen Bouquet or soy sauce.
12. Season the gravy to taste with salt and pepper.
13. Transfer to a warmed gravy boat or serving bowl and garnish with freshly chopped sage.

Other herbs and spices may suit your tastes as well. Try experimenting with a pinch of cloves, a sprinkle of thyme and a touch of mace.
 
Now that you have the gravy mastered, you'll need plenty of mashed potatoes (tomorrow’s post) and bread stuffing.

ChefSecret:  The trick to avoiding lumps in your turkey gravy is to cook together equal parts of flour with a turkey fat. This mixture is known as roux and serves as a thickener for gravy. Generally, 1/2 cup of roux will thicken 4 cups of gravy.

Quip of the Day:  Did you hear about a book called “Fifty Shades of Gravy”? It’s very saucy.
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

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                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2023

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