Ronnie's Notes
Turkey Gravy for Thanksgiving
Gravy is so basic that it requires only a few ingredients. It also cooks quickly and can be made in advance. So why is it that so many home cooks, even the most experienced ones, fret about it?
Like many simple recipes, this one can be deceptive. It seems easy until you actually make it and run into trouble.
Gravy-making success is all in the technique and the right proportions of key ingredients. Learn a few tips and come Thanksgiving you’ll be able to serve turkey with gravy so flawless your family will eagerly pour it over the meat and mashed potatoes and perhaps even the stuffing. No more grease. No more lumps.
Here’s how.
Good gravy begins in the roasting pan, with the little bits of crusty, mahogany colored stuff that clings to the bottom. These roasted and caramelized particles of food are what give the sauce a rich, bountiful flavor and a gorgeous, golden brown color. That’s why it is so important to use the right pan -- a sturdy, thick, heavy one. Lightweight, disposable throwaway aluminum pans may seem convenient but they heat unevenly; gravy lumps up here and there while it cooks and there’s a higher likelihood of burning. (The disposable pans are also too flimsy for the weight of a large turkey.) If you plan to cook a roast – turkey or otherwise – and prepare gravy in the future, why not purchase a good pan for all time? There’s another bonus to making gravy in a heavy, permanent roasting pan. Scraping the bits and deglazing with liquid helps soften the food debris left on the bottom. That means it will be easier to clean.
Other than the roasted bits only three other ingredients are necessary for plain old gravy: fat, for a luxurious sensation, a starchy thickener for texture, and a liquid for flavor and proper consistency. There are variations of course, but more on that later.
The first step after removing the turkey from the pan is to spill off the pan juices into a gravy separator. If you don’t have one, use a large bowl or glass measuring cup and spoon off the fat that rises to the surface, reserving 2-8 tablespoons for the gravy, depending on how much gravy you’ll be making and how thick you like it. You’ll need about 2 tablespoons of fat for about 2 cups of liquid.
In a separate measuring cup, set aside 2 cups of the pan fluids for each 2 tablespoons of fat. If you’ve basted the turkey with wine, stock, orange juice, apple cider and so on, you’ll have enough. If not, add one of those liquids (or water) to equal the amount you need.
Spoon the fat into the roasting pan; if you prefer, substitute butter or olive oil. Place the roasting pan over two cook top burners set over low-medium heat. As the fat heats, start scraping up the particles of food at the bottom of the pan (it helps to use a sturdy long handled wooden spoon).
Sprinkle in the starch. All-purpose flour is preferable because it makes for a finer, smoother and less starchy tasting gravy, but cornstarch or potato starch will do.
Next comes the liquid. This is where many problems begin. Add the liquid gradually, about a half-cup at a time, whisking the gravy constantly to allow the starch to dissolve properly. If you pour the liquid in all at once the sauce could easily become too thick and lumpy.
After you’ve incorporated all the liquid into the sauce, continue to cook the mixture, whisking it constantly, until it reaches the desired consistency. If you like the gravy smoother and without the tiny particles, strain it and set it aside in a saucepan to re-warm when you serve dinner.
Although nothing more is needed, there are enhancements that can give the gravy finesse and character. Madeira wine, for example, provides a rich, flavorful opulence. Fresh chopped herbs will give it a lively taste. Chopped fresh chili peppers offer heat. Cream adds richness. Cooked giblets, shallots or chopped mushrooms give it an interesting texture.
If you run into a problem making gravy, don’t worry, there are usually ways to fix it. For example, if the gravy is lumpy despite following the tips, whisk it vigorously or strain it through a fine-mesh sieve. If it is not thick enough, blend some fat and flour into a paste (or use starch plus a small amount of liquid such as water or wine) and whisk it into the gravy (cook the mixture for 2-3 minutes). If it is too thick, add some liquid. For greasy gravy, place a piece of bread on top; it will absorb the fat, or, if there’s time, refrigerate the gravy, let the fat rise to the top and scoop it off.
Instructions
Strain the pan roasting fluids into a gravy separator or bowl, pressing down on the browned bits to extract as much flavor as possible.
Set aside for a few minutes.
Fat will separate or rise to the top; strain off the fat, reserving 2 TBLSP.
for the gravy.
Measure the pan fluids; add enough water, stock, wine and/or juice to equal 2 cups.
Place the roasting pan over two burners set at low-medium heat.
Add the reserved fat, or use olive oil and/or butter.
As the fat heats, scrape up the bits of browned pieces at the bottom of the roasting pan, using a heavy wooden spoon or other sturdy utensil.
Sprinkle the flour into the pan and cook, stirring the fat, flour and browned bits constantly for .
Gradually add the liquid, mixing ingredients constantly with a whisk.
Cook for or until the gravy has thickened to the desired consistency.
Strain the gravy if desired.
Taste for seasoning and add salt and pepper if needed.
Makes about 2 cups