Fear of gravy is common this week.
American home cooks often roast a turkey just once a year -- at Thanksgiving -- which means they have to quickly review the rules for making gravy to ensure it's free of lumps and has a consistency pleasing to a wide assortment of palates.
That's scary.
However, gravy is simple, even scientific. It's a matter of combining proper amounts of starch, fat and liquid and being patient while they work their magic on the stove top.
In his book, "Christmas 101" (Broadway Books, $15 paperback), Rick Rodgers features a delicious turkey gravy recipe, part of which can be made ahead. It is flavored with bourbon, which can be omitted, or you can substitute a lusty red wine, such as a California zinfandel. And it's short on stirring.
Rodgers adds turkey stock and water to the roasting pan before and during roasting. This ensures ample flavorful drippings. For even more flavor, rub the turkey all over with butter before roasting.
The turkey stock recipe yields about 8 1/2 cups. Reserve 1/2 cup to pour over stuffing, which can be baked in a casserole while you make the gravy. Cover the casserole with foil and bake in a heated 375 degree oven until piping hot, for about 30 minutes.
Turkey Gravy
- About 8 cups Quick Turkey Stock ( recipe follows )
- Water
- Turkey pan drippings
- Melted butter, if needed
- 1/2 cup plus 1 tablespoon all-purpose flour
- 3 tablespoons bourbon, optional
- Salt and freshly ground black pepper, to taste
Prepare the turkey stock. Refrigerate, if necessary, until the turkey is to be roasted.
Pour 2 cups stock into the bottom of the roasting pan before the turkey goes into the oven. Add 2 cups water as the turkey cooks and drippings evaporate.
After the turkey is done, pour the drippings from the pan into a large glass bowl or measuring cup. Let stand for 5 minutes; skim off and reserve the clear yellow fat on the surface. Add enough turkey stock to the defatted drippings to make 6 cups total liquid and pour it back into the roasting pan.
Place the roasting pan over 2 stove burners on medium heat. Add 1/2 cup plus 1 tablespoon of the reserved fat, using melted butter to make up any shortage. Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook for 2 minutes. Whisk in the bourbon, if desired. Reduce the heat to low and simmer for 5 minutes. If the gravy seems too thick, add more stock or water. Season with salt and pepper. If desired, strain the gravy. Transfer to a warmed gravy boat.
Quick Turkey Stock
Do not add salt to this stock. It will be added when the gravy is made.
- 1 tablespoon vegetable oil
- Turkey neck, chopped into 2- to 3-inch pieces
- Turkey giblets (except the liver)
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 small rib celery with leaves, chopped
- 3 cans (13 3/4 ounces) low-sodium chicken or turkey broth
- 1 quart water
- 3 fresh sprigs parsley
- 1/4 teaspoon dried thyme
- 8 whole peppercorns
- 1 bay leaf
In a large saucepan, heat the oil over medium-high heat. Add the turkey neck and giblets. Cook, turning occasionally, until browned, for about 8 minutes. Add the onion, carrot and celery and cook until softened, for about 6 minutes.
Add the chicken broth and water. Bring to a simmer, skimming off any foam that rises to the surface. Add the parsley, thyme, peppercorns and bay leaf. Simmer for 1 1/2 hours -- the longer, the better. Strain. Cool, then skim off any clear yellow fat that rises to the surface.
Makes about 8 1/2 cups.
