Good turkey stock is key to good gravy, say hounds. Many make stock from browned or roasted turkey parts (wings, backs, or necks, which many meat departments carry around Thanksgiving); some also save the skimmed fat for cooking the roux that starts the gravy. “Making a rich stock ahead of time lets you concentrate on building layers of flavor without the pressure” of Thanksgiving Day, notes Melanie Wong.
Add another layer of flavor by using white wine, dry sherry, or Cognac to deglaze the roasting pan. “A goodly slug of dry sherry makes a world of difference to the finished product,” says jmnewel, and Diane in Bexley thinks Cognac “makes everything taste good!” Making the gravy in the roasting pan allows you to get all the fond into the sauce, too.
TorontoJo roasts a dozen shallots in the pan with the turkey, then blends them and mixes them into the gravy. “It gives a wonderful deep flavor,” she says. “My ‘secret’ ingredient is soy sauce,” she adds. “After I make the gravy and taste it, if it’s a bit bland, I find a good splash of soy gives it the depth and umami that is missing.”
maria lorraine goes in another direction altogether: She roasts the bird on a bed of carrots and apple halves, then separates the fat from the pan juices and blends the carrots and apples with the pan juices. “No stock. No flour and water,” she says. “Best gravy I ever had. And I’m a gravy fan.”