Rich And Silky Turkey Gravy

Serves: 5

Ally Shanahan

1 January 1970

Based on User reviews:

50

Spice

49

Sweetness

49

Sourness

39 mins

Prep time (avg)

4.6

Difficulty

Ingredients:

4 cups

Stock

4 tbsps

Unsalted Butter

1 cup

All-Purpose Flour

2

Bay Leaves

4

Dried Porcini Mushrooms

2 tsps

Porcini (powder)

2 tbsps

Madeira

1

Kosher Salt

Directions:

1

Stock up: Good gravy begins with good stock

2

At least one day (and up to four days) before the feast, make your own rich turkey stock

3

(For a recipe, see Do- Ahead Turkey Stock ; in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable

4

) When you're ready to make the gravy, bring 4 cups stock to a boil in a medium pot

5

Remove from heat; keep warm

6

Good gravy begins with good stock

7

At least one day (and up to four days) before the feast, make your own rich turkey stock

8

(For a recipe, see Do- Ahead Turkey Stock ; in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable

9

) When you're ready to make the gravy, bring 4 cups stock to a boil in a medium pot

10

Remove from heat; keep warm

11

Make a roux: Melt 4 tablespoons unsalted butter or turkey fat in a large heavy saucepan over medium heat

12

Whisk in 1/4 cup all-purpose flour and cook, whisking, for 1 minute

13

The roux will become smooth and golden brown

14

Keep whisking! Within 2-3 minutes it will be the color of café au lait and smell slightly toasted

15

Gradually whisk in the warm turkey stock, bring to a boil, then lower the heat so the gravy's at a bare simmer

16

Melt 4 tablespoons unsalted butter or turkey fat in a large heavy saucepan over medium heat

17

Whisk in 1/4 cup all-purpose flour and cook, whisking, for 1 minute

18

The roux will become smooth and golden brown

19

Keep whisking! Within 2-3 minutes it will be the color of café au lait and smell slightly toasted

20

Gradually whisk in the warm turkey stock, bring to a boil, then lower the heat so the gravy's at a bare simmer

21

Customize it: Now, for an herbaceous kick, add 2 bay leaves or 1 sprig thyme

22

For an umami boost, stir in 4 dried porcini mushrooms or 2 teaspoons porcini powder along with 2 tablespoons Madeira

23

With or without these upgrades, let gravy simmer until reduced by half, then remove herbs or mushrooms with a slotted spoon

24

Season with kosher salt and serve

25

Or keep the gravy warm until the turkey is finished and take it one step further… Now, for an herbaceous kick, add 2 bay leaves or 1 sprig thyme

26

For an umami boost, stir in 4 dried porcini mushrooms or 2 teaspoons porcini powder along with 2 tablespoons Madeira

27

With or without these upgrades, let gravy simmer until reduced by half, then remove herbs or mushrooms with a slotted spoon

28

Season with kosher salt and serve

29

Or keep the gravy warm until the turkey is finished and take it one step further… 4

30

Extra credit: Transfer the turkey to a cutting board and strain the drippings from the pan into a measuring cup

31

Skim the fat; add enough water to measure 1 cup

32

Place the pan across two burners set on medium-high heat

33

Add the drippings mixture and deglaze the pan, stirring and scraping up any browned bits with a wooden spoon

34

Strain into the gravy; simmer until slightly thickened, 10 minutes

35

Season to taste with salt and serve

36

Transfer the turkey to a cutting board and strain the drippings from the pan into a measuring cup

37