Gravy 101 Recipes

GRAVY 101

Steps:

• Remove turkey from roasting pan; let stand for 30 minutes. Pour pan juices from roasting pan into a fat separator. Let stand until fat rises to the surface.
• Place roasting pan over medium-high heat; add 1 cup giblet stock. Using a wooden spoon, scrape up browned bits from bottom of pan until liquid comes to a boil.
• Place 2 cups stock and flour in a small jar or container with a tight lid. Cover and shake until well combined; pour into roasting pan. Stir to combine and return to a boil. Cook until gravy is reduced and thickened.
• Add defatted pan juices and cook until heated through; season with salt and pepper. Strain and keep warm until ready to serve.

THE BEST GRAVY

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Add the onion and turkey neck and giblets; cook, stirring, until browned, about 15 minutes. Add the broth, herb sprigs and bay leaf; cover and simmer about 2 hours (do this while the turkey roasts).
• Once your turkey is done, transfer it to a cutting board to rest and pour the pan drippings into a large fat separator cup. Strain the broth; save the giblets for chunky gravy, if desired.
• Put the roasting pan on the stovetop over low heat. Add a splash of the broth to the pan and scrape up any browned bits with a wooden spoon. Transfer the liquid and bits to the fat separator.
• The fat will rise to the top of the degreasing cup. Spoon off 1/2 cup fat and transfer to a saucepan. (If you don't have enough turkey fat, add butter to measure 1/2 cup total.) Scatter in the flour and whisk to incorporate. Cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes.
• Gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently.
• Add the remaining turkey drippings to the gravy, leaving any extra fat behind in the fat separator. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.

EASY GRAVY

Steps:

• Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
• Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.

ROAST TURKEY 101 (WITH GRAVY)

Steps:

• Turkey, part 1: Preheat the oven to 425 degrees F. Place turkey in the kitchen sink and cut outer wrapping. Remove neck and giblets from inside the turkey. Discard liver and set aside the rest. Pull out timer and discard. Hold turkey under cold running water (lukewarm if turkey is cold from the fridge, to bring to room temp), 5 minutes. Remove from sink and pat dry with paper towels inside and out.
• Transfer to a roasting pan fitted with a rack. Tuck wing tips under the body and tie the legs together with twine. Rub turkey with 1 tablespoon olive oil and season with salt and pepper. Add ½ cup water to the pan and place in the oven. Roast turkey until golden brown, 7-10 minutes per pound, basting every 15 minutes.
• Gravy, part 1: Place remaining olive oil, neck, giblets and onion in a skillet. Season with salt and pepper and place in the oven, 30 minutes. Meanwhile, baste the turkey, rotate the pan (for even browning), and continue roasting.
• Remove skillet from oven and place all the contents into a saucepan. Add water and bring to a boil over high heat. Boil for 5 minutes, then reduce heat to low and simmer about 1 hour, uncovered.
• Turkey, part 2: After an hour of roasting, add leeks, carrots, and onions. First, cut leeks by leaving the root intact and cutting lengthwise. Soak in water to remove sand, 2 minutes. Peel and cut carrots and onions in half. Inspect the leeks for sand, discard any sandy pieces, cut off the roots, and roughly chop. Add vegetables to the bottom of the roasting pan. At this point, check turkey temperature for doneness. When thermometer registers 160 degrees F, remove turkey from oven and place on cutting board to rest while finishing the gravy.
• Gravy, part 2: Transfer roasting pan to the stove, covering 2 burners, and cook the vegetables over high heat until brown, about 10 minutes. Add the giblet stock, stir and scrape the browned bits from the pan, and simmer until slightly thickened, about 30 minutes. Strain the vegetable and giblet mixture through a fine-mesh strainer into a large saucepan and serve. Reserve half of the gravy if you are making Jonathan Waxman's Mushroom-Baguette Stuffing.