Easy Gravy for Turkey
Thanksgiving dinner just wouldn’t be complete without a rich, flavorful gravy to top off your turkey. But making gravy from scratch can seem intimidating, especially if you’re new to cooking or just don’t have a lot of time. Don’t worry, though! I’ve got a simple and foolproof method for making delicious gravy that will impress your guests and have them asking for seconds.
The Secret to Perfect Gravy
So, what’s the secret to making the perfect gravy? It all comes down to the drippings. The drippings are the juices that collect at the bottom of the roasting pan as your turkey cooks. They’re packed with flavor and are the key ingredient in any good gravy.
Once your turkey is done cooking, carefully remove it from the roasting pan and set it aside to rest. Place the roasting pan on the stove over medium heat. Add a little bit of flour to the drippings and whisk it together to create a roux. This roux will thicken the gravy and give it that silky smooth texture we all love.
The Importance of Whisking
Whisking is an important step in making gravy. It helps to evenly distribute the flour and prevents lumps from forming. So, grab your whisk and get to work! You want to whisk continuously as you gradually add in your liquid, whether it’s broth, stock, or a combination of both. Keep whisking until the gravy reaches your desired consistency.
Remember, gravy will continue to thicken as it cools, so don’t worry if it seems a little thin at first. You can always thin it out later if needed.
Flavoring Your Gravy
Now that you’ve got the base of your gravy, it’s time to add some flavor. You can keep it simple with just salt and pepper, or get creative and add herbs and spices to suit your taste. Some popular options include thyme, rosemary, sage, and garlic powder. Just be sure to taste as you go and adjust the seasoning as needed.
And there you have it – a simple and delicious gravy that will elevate your turkey to new heights. Pour it over your sliced turkey, mashed potatoes, and stuffing, and prepare to be amazed. Your guests will be raving about your gravy for years to come.
Frequently Asked Questions
Q: Can I make gravy ahead of time?
A: Absolutely! You can make gravy ahead of time and store it in the refrigerator for up to three days. Just reheat it gently on the stovetop or in the microwave before serving.
Q: Can I use chicken broth instead of turkey broth?
A: Yes, you can definitely use chicken broth instead of turkey broth. It will still add a delicious flavor to your gravy.
Q: How do I make gluten-free gravy?
A: To make gluten-free gravy, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Make sure to check the labels to ensure they are gluten-free.
Q: Can I use vegetable stock instead of meat broth?
A: Absolutely! Vegetable stock can be a great option for those who prefer a vegetarian or vegan gravy. It will still add plenty of flavor to your gravy.
Q: Can I freeze leftover gravy?
A: Yes, you can freeze leftover gravy for up to three months. Just make sure to store it in an airtight container and thaw it in the refrigerator before reheating.
Q: How do I get rid of lumps in my gravy?
A: If you end up with lumps in your gravy, don’t panic! Simply strain it through a fine-mesh sieve to remove the lumps and achieve a smooth consistency.
Q: Can I use turkey drippings from a roasted chicken?
A: Absolutely! Turkey drippings from a roasted chicken can be used to make delicious gravy. The flavor may be slightly different, but it will still be tasty.
Q: Can I use store-bought broth instead of homemade?
A: Yes, you can definitely use store-bought broth instead of homemade. Just make sure to choose a high-quality broth for the best flavor.
Conclusion
Making gravy doesn’t have to be complicated. With a few simple steps and some delicious drippings, you can create a gravy that will take your turkey to the next level. So, don’t be afraid to give it a try this Thanksgiving. Your taste buds will thank you!
Easy Gravy for Turkey
Ingredients
- 2 large garlic heads , with ends removed, cut in half to expose cloves
- 2 medium yellow onions , thinly sliced
- 2 tablespoons of extra-virgin olive oil
- Kosher salt
- 1 cup of dry sherry
- 4 cups of chicken broth
- Drippings from a roasted turkey
- 2 tablespoons of Dijon mustard
- 1 tablespoon of red wine vinegar
- Freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F.
- Arrange the garlic halves and sliced onions in a single layer on a sheet of foil, leaving some extra foil.
- Drizzle the garlic and onions with olive oil and generously season with salt.
- Fold the foil over the garlic and onions to create a package and place it in the oven.
- Roast in the oven for 45 to 50 minutes, or until the garlic and onions are completely tender.
- Carefully open the foil and allow the garlic and onions to cool.
- Squeeze the garlic cloves out of their skins, using a fork or knife if needed, and discard the skins.
- In a small saucepan over medium-high heat, simmer the sherry until it is reduced to a couple of tablespoons, approximately 10 minutes.
- Once the turkey has been transferred to a cutting board to rest, place the roasting pan on two burners over medium-high heat.
- Add the chicken broth to the roasting pan and use a whisk to scrape the browned bits from the bottom of the pan.
- Add the garlic and onions, mustard, vinegar, salt (to taste), pepper, and the reduced sherry to the roasting pan.
- Let the flavors infuse for a couple of minutes.
- Transfer most of the onions and garlic, along with about 1 1/
