How to Make The Best Simple Turkey Gravy
Video Overview & Insights
http://www.seriouseats.com/recipes/2016/11/the-best-turkey-gravy-recipe.html
Used your recipe to make my gravy the day before Thanksgiving, and then added the pan drippings. Best gravy I've ever made. Thank you.
This simple recipe uses the trimming from your turkey and a dash of umami-rich soy sauce to enhance stock and form a gravy that is intensely savory with a texture that coats your turkey and mashed potatoes without feeling heavy or starchy.
WHY THIS RECIPE WORKS:
Think I can make the enhanced stock a couple days ahead, and on the day of roasting, complete the process by adding the drippings from the Turkey and finishing off with the thickening?
-A perfect accompaniment for turkey, mashed potatoes, and stuffing.
-Soy sauce enhances the meatiness of turkey, giving the gravy an umami flavor boost.
Tried this for Thanksgiving last week. Very simple, and truly delicious. Best gravy I’ve ever tasted.
-Browning the turkey trimmings in fat enhances their flavor.
-Just enough flour to thicken the gravy without making it stodgy is key.
I made this gravy and by God was it DIVINE!!! It was honestly the best damn gravy I've ever had the pleasure of putting in my mouth and tasting! Thank you Kenji, you are a God-send!!!
INGREDIENTS:
Turkey neck, gizzards, and trimmings
but then what do i put in my stuffing/dressing?
1 tablespoon (15ml) vegetable oil
1 large onion, roughly chopped
Hye chef..im form 2020..
1 large carrot, peeled and roughly chopped
2 ribs celery, roughly chopped
G A N G S T E R
1 1/2 quarts (about 1.5L) homemade or store-bought low-sodium chicken stock
1 teaspoon (5ml) soy sauce
How to basic
A few sprigs mixed herbs, such as fresh parsley, thyme, or rosemary
2 bay leaves
lol I couldn’t do it, I love roasted neck too much
3 tablespoons (45g) butter
1/4 cup (1 1/2 ounces) flour
Good recipe except 3 cups is no where near enough gravy for a typical Thanksgiving dinner. I make two or three times that much and still run out before the left overs are gone.
DIRECTIONS:
1. Chop reserved turkey neck, gizzards, and trimmings into 1-inch chunks with a cleaver. Heat oil in a medium saucepan over medium high heat until shimmering. Add turkey parts, onion, carrot, and celery and cook, stirring occasionally, until well browned, about 10 minutes total. Add stock, soy sauce, herbs, and bay leaves. Bring to a boil, then reduce to a simmer. Simmer for 1 hour, then strain through a fine-mesh strainer. Add any drippings from the roast turkey, then skim off excess fat.
Is there a reason for using butter over the turkey fat for the roux?
2. You should have a little over 1 quart of fortified stock; if not, add water or more chicken stock to equal 1 quart. Discard solids and set stock aside.
3. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, until golden brown, about 3 minutes. Whisking constantly, add fortified broth in a thin, steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups. Season to taste with salt and pepper. Gravy can be made up to 5 days in advance and stored in the refrigerator.
Besides the neck, you can add the gizzard, heart, wing tips, tail, or other little pieces you may have cut off. I also add the liver in the last few minutes as my wife loves them. After cooking and straining, I pick off obvious little bits of meat and add the little pieces of meat at the end. I thin cut the gizzard and heart into little "matchsticks." If you have a few mushrooms of any kind, you can also slice or chop and also add just prior to serving (you do not strain out). Really Great.
Don't forget The FoodLab Cookbook for gift giving. It has 960 pages of cooking EXPLANATION. I've already given 2 that were loved by the recipients and have ordered 4 more to give for Christmas 2016.
Thank You Kenji Lopez. So what will be you next cookbook as I love your recipes and your walking us through the steps all the way?
Music: Bensounds.com
That's it, Kenji. I'm coming to your house for Thanksgiving!
More User Perspectives
If you're using store-bought stock, how much unflavored gelatin do you recommend adding?
@AnonymousSamDo you have any recipes for a gluten free turkey gravy? My wife has celiac and would like to make something great this year.
@caesar151