Classic Turkey Gravy
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
44
Sourness
48
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 medium
Onion8 cups
Chicken Broth (low-sodium)1
Bay Leaf1 cup
All-Purpose FlourDirections:
1
When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat
2
Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes
3
Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours
4
Strain the broth and keep warm; reserve the neck and giblets, if desired
5
When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup
6
Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon
7
(If the bits are stuck, put the pan over a low burner to loosen them
8
) Add the bits and liquid to the degreasing cup
9
Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat
10
Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes
11
Gradually add the hot broth to the roux, whisking constantly to prevent lumps
12
Bring to a boil, then reduce the heat to medium low
13
Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat
14
If desired, chop the giblets and shred the neck meat; add to the gravy
15
Simmer, whisking occasionally, until the gravy thickens, about 10 minutes
16
Add the Worcestershire sauce and season with salt and pepper
17
Stir in the flavored butter, if desired
18
Start with cold heavy cream and mix on high speed
19
After about 3 minutes, you'll have whipped cream; continue mixing
20
After about 6 more minutes, the butter will clump and separate from the liquid
21
Strain and wrap the butter in cheesecloth, then squeeze out the liquid
22
Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice
23
Pumpkin Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt
24
Spiced Cranberry Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes
25
Discard the zest, cinnamon and clove; let cool
26
Pulse in a food processor with 1 stick softened butter and a pinch of salt
27
Bourbon-Raisin Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool
28
Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt
29
Sage Brown Butter Melt 1 stick butter over medium heat and cook until browned
30
Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop
31
Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt