50 Shades of Gravy

The trickiest and most overlooked part of Thanksgiving is…the gravy. Most times home cooks view gravy as a rigor ala’ minute. A well-done sauce will be much appreciated and enhance both the Turkey and sides. A good gravy takes time and plenty of attention and you will want to start early in the day when the bird goes in the oven.

This recipe may be painful and you’ll be tied up for awhile but pleasure awaits.

Remember proper whipping technique with your whisk will make sure those lumps submit to your will.

 

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TURKEY GRAVY WITH GIBLETS
How to make no-fail gravy every single time.
Prep Time 15 mins
Cook Time 45 mins
Servings
Ingredients
Prep Time 15 mins
Cook Time 45 mins
Servings
Ingredients
Instructions
  1. Heat oil in large saucepan over medium-high heat. Brown turkey giblets, onion and neck for 5 minutes. Cover and cook over low heat for 20 minutes.
  2. Add chicken broth and water, scrape pan bottom, and bring to boil. Add herbs and simmer on low heat, skimming foam from surface, for 30 minutes.
  3. Pour broth through fine-mesh strainer. Dice heart and gizzard. Reserve broth and diced giblets until ready to use.
  4. Make the Roux and Thicken the Broth: Melt butter in large saucepan over medium-low heat. Whisk in flour. Cook, stirring constantly, until nutty brown and fragrant. Bring reserved turkey broth to simmer.
  5. Gradually add hot turkey broth to roux, reserving 1 cup broth for deglazing turkey roasting pan (see #9). Vigorous and constant whisking will help to avoid lumps.
  6. Simmer gravy, stirring occasionally and skimming the surface with a spoon, until thickened, about 30 minutes. Set aside, covered, until turkey is done.
  7. Deglaze the Pan and Add the Drippings To the Gravy: When turkey is done remove it from roasting pan and pour drippings through mesh strainer set over measuring cup. Let liquid settle until fat rises to top.
  8. Tilt measuring cup and use wide, shallow soup spoon to skim fat off surface. Reserve defatted drippings. Return gravy in saucepan to simmer.
  9. Place roasting pan over two burners at medium-high heat. Add wine and reserved 1 cup broth and scrape up browned bits in pan. This will release the Fond. Boil until liquid reduces by half, 5 minutes.
  10. Strain roasting pan liquid into gravy. Add defatted drippings to taste. Stir in giblets (optional) and serve.
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