The best turkey gravy
Votes: 4
Time: 3 hours.
Complexity: easily
Quantity: 7-8 tbsp.
Complexity: easily
Quantity: 7-8 tbsp.
While your holiday turkey is roasting, prepare the most delicious gravy. It gets its rich flavor from a homemade broth made from giblets, onions, and fresh herbs, as well as the fat rendered from the roasting turkey. Scrape the fat straight from the bottom of the roasting pan and add it to the gravy, along with a splash of Worcestershire sauce. The gravy is thick, smooth, and incredibly flavorful. A wonderful addition to dinner!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons of vegetable oil
- 1 medium onion or leek, thinly sliced
- Turkey neck and giblets (excluding liver)
- 8 cups lightly salted turkey broth or chicken broth
- A few sprigs of thyme, parsley, rosemary and/or sage
- 1 bay leaf
- Rendered fat from roasting turkey (from roasting pan)
- 0.5 cups premium flour
- A little Worcestershire sauce
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Cooking the dish according to the recipe:
- Heat vegetable oil in a saucepan over medium heat. Add the onion, turkey neck, and giblets; cook, stirring, for about 15 minutes. Add the broth, herb sprigs, and bay leaf; cover and simmer for about 2 hours (while the turkey roasts).
- Once your turkey is done, transfer it to a cutting board to rest and pour the fat from the roasting pan into a large fat separator. Strain the broth; save the giblets for gravy with the pieces, if desired.
- Place the roasting pan on the stove over low heat. Add a little broth and scrape up any stuck-on bits of meat with a wooden spoon. Pour the liquid and any bits into a fat separator.
- The fat will rise to the top. Use a spoon to skim off 1/2 cup of the fat and transfer it to the pan. If you don't have enough rendered turkey fat, add enough butter to make up 1/2 cup. Add the flour and stir. Cook over medium heat, stirring with a wooden spoon in a figure-eight motion, until the flour mixture is lightly browned, about 4 minutes.
- Gradually pour the hot broth into the flour mixture, whisking constantly (this is important, otherwise your gravy will be lumpy). Bring to a boil, then reduce the heat so the gravy simmers gently.
- Add the remaining fat to the sauce, discarding any excess in the separator. Simmer over low heat, stirring occasionally, until the sauce thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper to taste.
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