Best 2 Rich And Silky Turkey Gravy Recipes
Preparing a rich and silky turkey gravy can elevate your Thanksgiving or holiday meal to new heights of culinary delight. This flavorful sauce, made with the drippings from the roasted turkey, is the perfect complement to your succulent turkey, mashed potatoes, stuffing, and all the other trimmings that make this special occasion so memorable. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will provide you with all the essential tips, tricks, and techniques you need to create a truly exceptional turkey gravy that will leave your guests raving.
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RICH AND SILKY TURKEY GRAVY
Good gravy starts with good stock. Make your own rich stock a few days prior.
Provided by Bon Appétit Test Kitchen
Categories Sauce Side Thanksgiving Low Cal Low Sodium Fall Butter Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Stock up:
- Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. (For a recipe, see Do- Ahead Turkey Stock ; in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.) When you're ready to make the gravy, bring 4 cups stock to a boil in a medium pot. Remove from heat; keep warm.
- Make a roux:
- Melt 4 tablespoons unsalted butter or turkey fat in a large heavy saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook, whisking, for 1 minute. The roux will become smooth and golden brown. Keep whisking! Within 2-3 minutes it will be the color of café au lait and smell slightly toasted. Gradually whisk in the warm turkey stock, bring to a boil, then lower the heat so the gravy's at a bare simmer.
- Customize it:
- Now, for an herbaceous kick, add 2 bay leaves or 1 sprig thyme. For an umami boost, stir in 4 dried porcini mushrooms or 2 teaspoons porcini powder along with 2 tablespoons Madeira. With or without these upgrades, let gravy simmer until reduced by half, then remove herbs or mushrooms with a slotted spoon. Season with kosher salt and serve. Or keep the gravy warm until the turkey is finished and take it one step further...
- Extra credit:
- Transfer the turkey to a cutting board and strain the drippings from the pan into a measuring cup. Skim the fat; add enough water to measure 1 cup. Place the pan across two burners set on medium-high heat. Add the drippings mixture and deglaze the pan, stirring and scraping up any browned bits with a wooden spoon. Strain into the gravy; simmer until slightly thickened, 10 minutes. Season to taste with salt and serve.
RICH AND SILKY TURKEY GRAVY
Steps:
- stock to a boil in a medium pot. Remove from heat; keep warm. 1. Make a roux: Melt 4 tablespoons unsalted butter or turkey fat in a large heavy saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook, whisking, for 1 minute. The roux will become smooth and golden brown. Keep whisking! Within 2-3 minutes it will be the color of café au lait and smell slightly toasted. Gradually whisk in the warm turkey stock, bring to a boil, then lower the heat so the gravy's at a bare simmer. 2 Customize it: Now, for an herbaceous kick, add 2 bay leaves or 1 sprig thyme. For an umami boost, stir in 4 dried porcini mushrooms or 2 teaspoons porcini powder along with 2 tablespoons Madeira. With or without these upgrades, let gravy simmer until reduced by half, then remove herbs or mushrooms with a slotted spoon. Season with kosher salt and serve. Or keep the gravy warm until the turkey is finished and take it one step further 3. Extra credit: Transfer the turkey to a cutting board and strain the drippings from the pan into a measuring cup. Skim the fat; add enough water to measure 1 cup. Place the pan across two burners set on medium-high heat. Add the drippings mixture and deglaze the pan, stirring and scraping up any browned bits with a wooden spoon. Strain into the gravy; simmer until slightly thickened, 10 minutes. Season to taste with salt and serve.
Tips for Making the Best Turkey Gravy:
- Use a well-browned turkey carcass. The more browned the turkey is, the more flavor the gravy will have.
- Make sure to remove all the fat from the turkey carcass before making the gravy. This will help to prevent the gravy from being greasy.
- Use a good quality stock. The stock is the base of the gravy, so it's important to use a good one. You can use chicken stock, turkey stock, or even vegetable stock.
- Add some aromatics to the gravy. Aromatics, such as onions, garlic, and celery, will help to add flavor to the gravy.
- Simmer the gravy for at least 30 minutes. This will help to develop the flavor of the gravy.
- Season the gravy to taste. Add salt, pepper, and other seasonings to taste.
- Strain the gravy before serving. This will help to remove any lumps or solids from the gravy.
Conclusion:
Making turkey gravy is a great way to use up leftover turkey and create a delicious sauce that can be served with a variety of dishes. By following these tips, you can make a rich and flavorful gravy that will be enjoyed by everyone at the table.
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