Secrets to Good Gravy?
I'm coming out of the closet, er, pantry, with this one. Am still having trouble making a really good gravy, and would like to surprise everyone this Thanksgiving. Any tips?
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15 Comments:
Here are my tips:
1) first start with a really good base. Start with the drippings from the turkey, then add broth cubes/canned broth and seasonings like salt, pepper, thyme, etc to taste. THE BROTH MUST TASTE GOOD OR THE GRAVY WILL NOT TASTE GOOD. I find salt to be especially important. I also find a little bit of beef broth in the turkey gravy adds heft and flavor people seem to like, although don't put too much because you don't want it to be too recognizable in there.
2) once you have a good base, then you have to thicken it with no lumps. The way I do it is to mix flour and water together in a cup with a fork or small whisk until it is totally mixed together. Then I take a big whisk and get the (gently boiling) broth moving like crazy in the pan, and pour the flour and water into the mixture, whisking it in as quickly and thoroughly as possible. What you want is for the flour to be totally incorporated into the liquid of the gravy right away. Then wait a couple minutes to see how thick it gets. You may need to add more.
3) My mom's secret is to add gravy darkener like Kitchen Boquet to the gravy to make it more visually appealing. It works, but just add it at the end when you already have made a great tasting gravy.
Rasputin45 at 1:40PM on 11/16/07
The above are all great tips!
Here's what I do.
Use the roasting pan where the turkey has been roasted (if it's a heavy duty pan - I wouldn't try this with a disposable foil pan). Spoon off some of the visible fat and discard. Place the roasting pan on 2 burners if you can. Have ready, a good strong whisk, a good chicken stock (Pacific brand or Kitchen Basics totally rock); some white wine (if desired); sauteed goodies like giblets, shallots or onions; and flour.
I don't add butter but make a "roux" out of the remaining turkey fat in the pan and the flour. Over low flame, sprinkle the flour all over the roasting pan and whisk vigorously to incorporate. Cook a few minutes but be careful of burning. Begin pouring and incorporating the stock into the pan. When all the stock is in the pan, simmer the gravy about 5 minutes, whisking occasionally. Add any sauteed goodies, stir to combine. Taste and adjust seasoning. If you've brined the turkey, I can almost assure you it won't need salt but could probably benefit from some pepper.
If you want to use wine, the best place to add it is before you add anything else to the roasting pan so some of it can evaporate. Then proceed with the rest of the recipe.
chiff0nade at 2:22PM on 11/16/07
Add tons of diced giblets; they hide the lumps...
czken at 3:40PM on 11/16/07
Thank you all so much for your tips and your time. I plan a dress rehearsal with a roasted chicken this Sunday before the main event.
hatlady at 3:51PM on 11/16/07
I make mine very similarly to chiffOnade: I get frustrated controlling the heat over two burners though, so I deglaze the roasting pan with a little wine or stock to facilitate transferring to a deep, heavy skillet.
I then add the flour to make a roux, but I toast the flour in advance in a dry skillet, stirring constantly, until deep golden brown. This adds more "roasty" flavor to the broth added later, and helps deepen the color without needing the Kitchen Bouquet at the end. Thoroughly cook/combine the flour and pan juices/fat, whisking constantly, to eleminate lumps, then add the stock in doses, combining well between. If you add too much broth (or want a lot of gravy), more toasted flour can be added, but to prevent lumps make a "paste" of a little butter and the flour and then whisk it in as needed.
Cary at 3:52PM on 11/16/07
This bears repeating: "THE BROTH MUST TASTE GOOD OR THE GRAVY WILL NOT TASTE GOOD." I make a broth in advance from extra turkey wings that I buy. My turkey gets cooked outside on the smoker which means that I do not have any drippings to work with. I make a roux of butter and flour and cook it slowly for a minute or two. Then I add the broth, stirring all the while, and voila! I've got gravy.
Library Lady at 4:29PM on 11/16/07
Use a gravy seperator for the drippings but save the oily bits aside in case you need a tablespoon or so. I take the drippings, white wine and chicken broth and bring it to a good simmer, then I add in the secret ingredient a few tablespoons of demi glace. Keep simmering and reduce down a bit. To finish I take a few tablespoons of butter and mash flour or arrowroot in the butter. Add the flour butter compound and whisk in. Ths gravy is outstanding. You may need to strain it if you have any lumps. Usually if I use the flour butter compound the gravy does not lump up.
JerzeeTomato at 5:23PM on 11/16/07
Gravy darkener? You guys are killin me here! If you have a dark chicken/turkey stock on hand you will have a nice brown gravy that has a good chance to taste good. I make my own stocks and it's well worth the effort.
So here's my proceedure:
1) Pour all contents of roasting pan through a fine strainer into a bowl.
2) Siphon off all fat from the roasting pan juice and set aside.
3) Put roasting pan on dual burners and deglaze with a dry white wine.
4) In a over saucier over med-low heat add one oz by weight per cup of intended final gravy and make roux with equal amount of flour by weight.
5) Stir roux untill it has the color of peanut butter.
6) Add the deglazing liquid and pan juices
7) Add dark chicken/turkey stock to about 1 1/4 intended volume
8) Reduce to intended volume
9) Check seasonings before slathering over every edible object in a 50ft radius.
If your turkey is seasoned and tasty that's all you should need to do to make a gravy that will have your guests swooning in their seats.
Bunnyman at 7:31PM on 11/16/07
Make your own stock, as advised above -- no need for cans of anything!
Plus: white wine gives the gravy some extra depth.
amormundi at 10:48AM on 11/17/07
...so I deglaze the roasting pan with a little wine or stock to facilitate transferring to a deep, heavy skillet.
Consider my head V-8 Slapped! What a great idea! You are right about controlling heat over 2 burners. This is a great tip - you need to send it in to Fine Cooking (and no, I'm not kidding).
chiff0nade at 8:23PM on 11/17/07
Gravy made with brown turkey stock thickened with a roux. Secret ingredients: a bit of soy sauce and a splash of dry white vermouth (Noilly Prat).
schnitzel at 7:33AM on 11/18/07
I don't know why I never thought of dry vermouth for my gravy instead of wine! I love it in my chicken noodle/rice soup.
chiffonade: when I get frustrated, I quit, so I look for any way to reduce my frustration...and since I have someone who does all my dishes while I cook, I don't worry about extra pans (a top prereq for a spouse)
Cary at 1:12PM on 11/18/07
If your really terrible at gravy, don't want to do much dishes, but can't waste all that juice/broth/stock from the actual turkey cooking? Then use a can of condensed cream of chicken soup, toss in a few herbs (or whatever you like) then thin it out/finish it with wisking in your pan/pot juices from the turkey. Taste, season accordingly.
I make mine from scratch, about like 'bunnyman' does above (a few of my own differences) but I thought I would add an alternative to this 'gravy' thing that incorporates fast and easy, non-gravy makers without wasting all those leftover juices.
...cook, chef, culinary sponge, traveler, volunteer, missionary.
tyronebcookin
tyronebcookin at 7:27PM on 11/18/07
Rasputin45 - that's exactly what I do. I learned to make gravy from my grandmother. When I realized that I was "supposed" to make a roux and then and the liquid, I gave it a try. I really had to wonder why anyone would go through all that effort, but at least I tried it. I've found that if I mix the flour and water early, and let it set, stirring occaisionally, there are virtually no lumps. Nan used to just strain hers out. I don't have to deal with them at all. The consistancy of the flour/water mix should be not paste, but not too thin.
sjwoodin at 2:33PM on 11/19/07
For stock, I use a good chicken stock (Pacific or KB, as mentioned above) that I have stewed the turkey neck in to give it more flavor.
jb_dc at 10:46AM on 11/20/07