The Secret To Perfect Turkey Gravy

IT'S ALL ABOUT BUILDING FLAVOR Start by adding your coarsely chopped vegetables, two onions, a few celery ribs and three carrots. Then add a few sprigs of fresh thyme and six whole garlic cloves to your roasting pan. Finally add a cup of low-sodium turkey or chicken stock over the vegetables. If you donít have the time or inclination to make your own stock the best super market brand is Swanson Natural Goodness.

Then place your roasting rack with your well-seasoned turkey into the pan. Roast according to your recipe. After approximately three hours remove the rack and turkey and place onto a cookie sheet. Pour the vegetables and liquid left in the roasting pan through a strainer, reserving all the juices. Then let it sit for 10-15 minutes until the fat separates, or simply use a gravy separator. Discard the vegetables and herbs. Using the fat separator transfer the liquid, not the fat, into a bowl. Add more stock until you have a total of three cups of liquid. Place the rack and turkey back into the roasting pan and finish roasting.

Heat 3-4 tablespoons of unsalted butter, plugra is best, over medium to high heat. When the butter stops foaming slowly mix in 3-4 tablespoons of all purpose flour while stirring constantly. Cook approximately five minutes or until your mixture is a nice dark golden brown. Slowly whisk in your hot stock mixture, add a fresh bay leaf and slowly bring to a boil. Reduce heat to a simmer and let cook until your gravy thickens and reduces to about two cups. This should only take 15 to 20 minutes.

Strain the gravy again through a mesh sieve or gravy separator and discard the bay leaf. Pour the gravy back into your saucepan, being sure to leave fat behind in the separator, or otherwise skim it away before returning to the pan. Taste and adjust the flavor with kosher salt and freshly ground pepper. Using white pepper for this light colored gravy adds a nice touch! Keep warm and reheat to piping hot right before serving.

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