Easy Turkey Gravy
By Sue Lau | Palatable Pastime
I am happy to share with you today my easy recipe for turkey giblet gravy. In my home, this is vital to the holiday table. My daughter demands it for her mashed potatoes.
I make my own stock myself (I will post the recipe on Thursday so you can have that on hand at the right time for your turkey carcass, so check back for that–save those bones!). But you can also use other ready made stock or broth as available.
Normally you will want to make this right in your roasting pan if you used one. That way you can scrape up the fond from the bottom (which are those tasty bits). If you don’t have that, say if you fried your turkey or grilled it, just use a pan the way you would otherwise make gravy.
In my stock making process, when I go to strain it, and the bones come out, I will pick whatever pieces were still hanging on- they are very tender and perfect for adding to the gravy. Of course, the turkey comes before the gravy stock, like the joke about the chicken and the egg. If you haven’t made stock yet, so don’t have those meaty tidbits, just sneak some meat when you are slicing up your turkey and use stock from the market (or stock saved in your freezer).
Don’t skimp on that cream for your holiday gravy–it adds a special creamy rich goodness and is a recipe secret. You won’t see that in every recipe, but I bet you can taste it there or not with your eyes closed. Trust me. You want it in there.
So this is quick and easy- I have to get out of here and get some things done before my guests start to arrive later today. It’s always a scramble at the last minute for holidays, isn’t it?
May your turkey day dinner be peaceful and blessed!
Easy Turkey Gravy
Yield: 5 cups gravy
- 2 cups chopped cooked giblets (gizzard, liver, or hearts) and/or chopped cooked turkey tidbits
- 4 tablespoons butter
- 4 tablespoons turkey drippings, or duck fat
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
- 32 fluid ounces turkey stock
- 2 tablespoons heavy cream
- Drain out the roasting pan you cooked the turkey in of all the fat and add back in 4 tablespoons. If you don’t have the roaster drippings (if you fried the turkey, grilled/smoked or something else) don’t worry about that part, and just add 4 tbsp duck fat, butter or oil to a saucepan.
- Add another 4 tablespoons butter to the pan with the flour, stirring to form a roux.
- Cook until a blond color, then add in the salt, pepper and poultry seasoning. I make my own stock without salt, so you will need to taste your gravy later and adjust the salt accordingly.
- Stir in 4 cups hot turkey stock and whisk, making sure you scrape the bottom with the whisk to loosen up any fond (the delicious cooked on bits)- if you don’t have that, maybe next time.
- Keep stirring over low heat and add in the cooked turkey giblets/meat until it comes to a boil and thickens (should be around one minute after coming to a boil).
- Remove from heat and whisk in the heavy cream.
- Serve hot.
From the kitchen of palatablepastime.com