Table of Contents
Rich, smooth turkey gravy is the crowning touch to any turkey dinner. Whether combined with turkey on Thanksgiving Day or turkey on a Sunday, gravy is an integral ingredient in the improvement and overall composition of all dishes which include turkey. But why is the turkey gravy so phenomenal, and for what reason would you want to consider making it from scratch? Let’s take a look at what homemade turkey gravy involves and figure out how to whip up the best gravy sauce for your turkey dinner!
Why Turkey Gravy Completes the Thanksgiving Feast
Turkey gravy -infoodblog.com
Thanksgiving is turkey day, but it doesn’t mean the turkey gravy will be left out of the celebration. It’s that final touch of flavor that often turns typical dry turkey into a succulent cut of meat. Gravy brings to the table richness and body not just to the turkey but also to the mashed potatoes, stuffing, and roasted vegetables on your platter. In short, a good gravy is a unifying force to all the constituents of one’s dish.
The Need of Making Your Very Own Turkey Gravy
Packed or readymade gravy might save time but still cannot be compared to the taste and appeal of what is served at home. And this is done by adding turkey drippings with herbs to the mixture which ends up being fat flavorful and very complex. Not to mention, one also has the added comfort of knowing each and every ingredient that went into the making of the gravy.
Ingredients You’ll Need for Making Turkey Gravy At Home
The Basics: Fat From Roast Turkey
When it comes to making gravy, turkey drippings are the most valuable. While roasting the turkey, fat, juices, and lovely bits stick to the bottom of the roasting pan. These drippings are the most essential, to say the least, in your traditional or homemade gravy because they provide a rich depth of taste that store-bought versions cannot imitate.
Spices and Seasonings
- Fresh thyme
- Sage
- Rosemary
- Black pepper
- A pinch of garlic to spice things up
These herbs add depth as well as aroma to the gravy, transforming it from ordinary to exquisite.
Stock vs. Broth: What’s the Difference?
Both stock and broth can be used, but stock tends to be richer due to the simmering of bones. If you have homemade turkey stock, that’s ideal! If not, store-bought broth works just fine.
Tools You Need to Make Turkey Gravy
- Whisk: To mix together and blend the roux, a whisk is handy.
- Other than using a wooden spoon, this device is super handy in getting out lumps.
- Roasting pan. This is where the drippings are collected (from the roast).
- Saucepan: This is used to make the gravy for the turkey.
This Procedure Describes How to Prepare Turkey Gravy
Turkey gravy -infoodblog.com
Step 1: Extracting the Turkey Juices.
After roasting your turkey, take the drippings in the pan and carefully pour them into a measuring cup. Some time, allow to cool down so that the oil rises to the top. Remove the oil at the top but do not discard one or two tablespoons for flavoring.
Step 2: Making the Roux
Melt butter in a saucepan on medium heat. Add flour and stir until the paste turns brown in color. This paste is known as roux which goes into the gravy to thicken and smoothen the gravy.
Step 3: Incorporating the Broth or Stock
With the pan on lower heat, Add the stock or broth & whisk well so as to avoid any lumps. Blend in the turkey drippings & any residual liquid & whisk fast to achieve maximum mixing.
Step 4: Correcting the Thickness
Let it heat up and keep on stirring for around 5-10 minutes in further to avoid burns. Add more stock if it appears to be on the thicker side. If it is the other way around, then simmer for extra time to further concentrate. Continue stirring the gravy to prevent cementing.
Step 5: Correcting the Taste
You then check if your food is adequately seasoned and if necessary do the needful with salt, pepper and herbs. If more flavor is needed, some thyme or black pepper are the last things that should do it.
Some Common Errors to be Avoided
Lumpy Gravy Solutions
If you are ever faced with a case where the gravy forms lumps, do not worry. All you have to do is pour the gravy into a fine mesh strainer and that should do the trick.
Too Thin or Too Thick? Defining The Hesitation
There is no gravy that is ultra thin without any strong flavor. If the gravy is too thin, let it reduce longer. Too thick? Add a little more stock or even water until it reaches the desired consistency.
How To Avoid Oversalting
Turkey drippings can be salty, and therefore, it is wise not to go adding any more salt to the gravy without a taste first. This dilution technique is useful when eating any over-salted gravy.
Making Gravy For Later Use – Helpful Hints
Turkey gravy -infoodblog.com
You can make gravy ahead and heat it whenever you are ready to serve it, There is no need to worry about how to make the gravy before time because preparing it is still helpful. Just store it in an air tight container and when the time comes for service, that is when you reheat the grease. A little broth would be added for restoration of the right consistency.
Types of Turkey Gravy
Traditional turkey gravy
Want the old reliable traditional gravy well this is it, surely nothing can go wrong with turkey drippings, broth, and roux.
Herbed Gravy
For better flavor, don’t forget to toss in some fresh thyme, sage, or rosemary when the gravy is on fire.
This is a skin-on cream cheese turkey gravy
For most of the rubbing turkey gravy, you scooped the roux out in the thickening phase, I think at the end the brown sits more thick before I’m done adding other additional ingredients.
How to Store and Reheat Turkey Gravy
Turkey gravy -infoodblog.com
Storing in the Fridge
Keep the gravy in a sealed container in the fridge for no more than 3 days.
Freezing Tips
If you must store it in a freezer, range the gravy in freezer bags or containers and chill it up to 3 months.
Re- Heating without losing the taste
Turkey gravy -infoodblog.com
In case you decide to warm up the gravy, do it carefully on low heat and be Constantly stirring. Splashing a bit of broth or water may help in getting the correct consistency.
Serving Suggestions for Turkey Gravy
Even though turkey is the most obvious answer this protein selection also goes great with turkey gravy over mashed potatoes, stuffing, roasted veggies, or even meatloaf. The only limit is your imagination!
Nutritional Details for Turkey Gravy Products
- Calories: 50 per serving (1/4 cup)
- Fat: 4g
- Carbohydrates: 2g
- Protein: 1g
Conclusion
Preparing turkey gravy is not difficult at all, as most people would think, and the end results are worth every cent. Whether you are sticking with a traditional turkey gravy or an herb infused version, homemade turkey gravy will improve any dish that your guests will want to have more of.
Turkey Gravy Recipe
Ingredients
- 1/4 cup of turkey drippings or melted butter in the absence of drippings
- 1/4 cup of all-purpose flour
- 2 cups 500 mL of turkey or chicken stock (using homemade or store-bought effort)
- Salt and pepper to taste
- 1/2 teaspoon fresh thyme dried fresh would work too (optional)
- 1/2 teaspoon fresh sage or dried sage also works (optional)
- 1/4 teaspoon fresh rosemary or dried rosemary if you have it (optional)
Instructions
- After the turkey has finished cooking and resting, each of its juices is to be collected and portioned separately into a measuring unit. Allow the drippings to sit for some time so that the fat could float on top. Skim that portion off, however, one may leave about 2 tablespoons for color.
- Whip up a Roux
- To a medium saucepan add the turkey fat or butter and heat on medium. Once melted, add in the flour and whisk to combine, for about 2-3 minutes to create a golden brown roux. This is the basis of the gravy, in other words, a thickening agent for the gravy.
- Incorporate Broth and Drippings
- Continuing the whisking while adding the turkey or chicken broth slowly to the roux so that lumps are not formed. When the broth has been totally added, the drippings that were set aside are added, and continual whisking is done until the dip is smooth and thick for about 5-7 minutes.
- Flavor the Gravy
- If desired, add chopped fresh herbs such as thyme, sage, and rosemary. At this point, add seasoning to the gravy with salt and pepper as per requirements. Let it also, for about 3-5 where you may occasionally stir it once you think that the consistency which you want has been achieved.
- Reassess Uniformity
- In the event that the gravy is too thick, add more broth, but do it 1 tablespoon at a time until it reaches the desired consistency. If it appears to be too thin, let it simmer a bit more to reduce and thicken.
- Dish Out
- After the gravy has been made, take it off the heat to serve it hot on top of the turkey, mashed potatoes, stuffing, or other hot side dishes.
Notes
- If you don’t have turkey drippings, substitute with butter for a delicious gravy base.
- To make the gravy gluten-free, substitute all-purpose flour with cornstarch. Make a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water, then add it to the gravy.
- Gravy can be made up to 2 days in advance. Reheat it gently over low heat, adding extra broth if needed to loosen the consistency.
- For added richness, stir in 2-3 tablespoons of cream or milk at the end of cooking.
