Thanksgiving Feast Simplified…Making Gravy is Easy!
|November 15, 2011||Posted by carmen under Recipes|
It’s Thanksgiving day, you’ve got your turkey cooked and dinner is going to be served very soon. Rather than opening a jar of store-bought gravy or using a packet of gravy mix, why not try making a delicious homemade gravy from scratch. It’s really easy with some simple instructions.
There are many different ways to make gravy. I like to do things as simply as I can, so here is how I make mine.
1. First, I start early using the neck to make a simple broth (I don’t use giblets in my gravy). As soon as I remove the neck and giblets from the turkey, I place the neck in a saucepan with half an onion and a handful of chopped celery and carrot pieces. Cover with about 3 to 4 cups of water and bring to a boil and then reduce to simmer for as long as it takes the turkey to cook. Strain the solids out and reserve the broth.
2. When the turkey is done roasting, remove it to a platter to “rest.” Reserve the pan juices…that’s what makes the gravy delicious.
3. Skim about 4 to 5 Tbs of fat from the roasting pan and place into a saucepan.
4. In a small bowl mix about 4 to 5 TBS of arrowroot flour, or your preferred thickener (flour, cornstarch, etc.) with enough water to make a thin, smooth paste.
5. Whisk the arrowroot paste into the fat over medium heat until smooth (this is your roux) and then remove from heat while you do the next step.
6. Back at the roasting pan, scrape up all the brown bits and give all the juices a good stir together. I like to stir this pretty vigorously to get all the flavors nicely mixed.
7. Strain the roasting pan juices, through a strainer, into the roux and whisk together over medium heat until it starts to thicken. Slowly add the turkey neck broth and continue to whisk until thickened. You do not need to add all of the broth…just enough to reach your desired amount.
8. If your gravy is not thickening, make some more of your thickening paste from step 4 and whisk in. Do not sprinkle flour directly into the gravy…you will not be able to get the lumps out.
9. Season with salt and pepper to taste.
There it is. Despite all the steps, it’s a very simple process and so worth it to make your gravy from scratch rather than using the chemical filled substitutes you can find at the grocery store. And the taste is so much better too.