On the Gravy Train

Here are some Chowhounds’ secrets for flavorful, foolproof gravy. Val simmers the turkey neck and giblets in water while the bird roasts. After it’s out of the pan, she pours off the juices and separates the fat. She places the roasting pan across two stove burners and makes a roux by cooking flour in some reserved turkey fat. Then she whisks in the simmering broth and adds the defatted pan juices and finely chopped giblets to the gravy.

swsidejim likes to deglaze the roasting pan with dry sherry before proceeding, and adds a bit of unsalted butter to the finished gravy. coll deglazes with dry vermouth or white wine, and adds a splash of milk.

Several hounds start ahead, and say the payoff is less work on Thanksgiving, and enough gravy for all the leftovers. pikawicca roasts turkey legs, carrots, onion, and celery and uses them to make turkey stock, which she freezes. After thawing the stock, she makes her gravy while the bird is roasting: Make a roux from 1 1/2 tablespoons each butter and flour per cup of stock, then slowly whisk in the stock, bring to a boil, reduce heat, and simmer until thick. Adjust seasoning. After the turkey comes out of the oven, pour off all the fat and deglaze the pan with a little bit of water, and pour the resulting “brown deliciousness” into the gravy.

gardencub uses a similar method, but saves and freezes the fat skimmed from her turkey stock and uses it to make the roux. JoanN makes her gravy completely ahead of time, and says it freezes well. Heat and add pan juices when your turkey’s done.

Board Link: How do you make your gravy?

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