A Happy Thanksgiving to my American followers.
I hope that you are having an amazing day, watched the Macy’s Day parade and ready for football with family and friends while your feast is roasting and simmering away on the stove.
This is the last post for My Best Gravy for Thanksgiving Dinner will be the best compliment to all the past recipes I have posted for your Thanksgiving feast.
Check them all out here by clicking links below:
My Best Stuffing for Thanksgiving Dinner
My Best Roast Turkey for Thanksgiving Dinner
and the most popular My Best Mashed Potatoes for Thanksgiving Dinner
My Best Gravy for Thanksgiving Dinner
Mise En Place
- Neck from your turkey
- 1 carrot, peeled
- 1 onion, peeled and quartered
- 2-3 stalks celery
- parsley stems
- 2 bay leaves
- 2 garlic cloves, peeled
- 4-6 cups cold water
Combine neck bone, onion, garlic cloves, carrots, parsley stems, bay leaves and celery stalks and 4-6 cups cold water in a medium pot. Bring to a boil over high heat; skim off impurities then reduce heat to low and simmer, uncovered, 1 hour. Pass mixture through a fine sieve. Reserve stock for making gravy.
Remove the turkey from the oven, and place on a cutting board with a rimmed cookie sheet underneath to catch any juices. Cover with aluminium foil and allow resting for at least 30 minutes up to an hour.
Remove the roasted vegetables from the bottom of the pan.
* A trick that I use for a flavourful and thick gravy is to use roasted vegetables. I pass them through a fine-meshed strainer or you could place in a blender with a little of your stock. This puree will be added to the gravy after the roux is formed.
Or if you choose not to use; discard the vegetables.
Making the Gravy
Mise En Place
- Turkey drippings from your roasting pan
- pureed vegetables from your roasting pan *
- 1/2 cup all-purpose flour
- 2 cups starchy potato water from making your mashed potatoes **
- 1 cup white wine
- salt and pepper
- freshly chopped sage
Place roasting pan on stove across two burners.
Bring pan juices to a simmer over medium-high. Cook, scraping up browned bits with a wooden spoon until smooth and the liquid starts to thicken.
Using these drippings make the roux in the roasting pan with equal amounts of flour to fats in the pan.
Cook, stirring, until blended, about 1 minute.
Add passed or pureed roasted vegetables now if using.
Time to switch to a whisk and gradually add in hot turkey stock, and the reserved starchy potato water ** Just like reserving 1-2 cups of salty pasta cooking water for pasta dishes, I think that there is a little flavour and starchiness in potato water, if you don’t have just leave out.
Add white wine if using, or beer, cider or bourbon are good alternatives.
It is about 4 ounces of roux to a quart of liquid
Bring to a simmer and cook, stirring occasionally, until gravy thickens and no longer tastes floury about 5 minutes.
I always pass gravy through a fine sieve to confirm that there are no huge lumps of flour or vegetables that were missed; season with salt and pepper. Add finely chopped sage and keep warm.
If adding rustic or woody stem herbs such as thyme or rosemary; add at the beginning. If adding delicate herbs such as parsley or sage at the end.
I think that if you follow that above steps of My Best Gravy for Thanksgiving Dinner you will be pleased with the results.
Tip: A coffee thermos makes a great vessel for keeping gravy warm.
Solutions for typical problems when making gravy.
Strain it again through a fine-mesh strainer. Or use an electric appliance such as blender, or with a stick blender, until smooth.
A little more salt. If that doesn’t work, add Worcestershire sauce.
Gravy that is Too Thick
Whisk in boxed chicken broth until you’ve reached the right consistency, then taste and re-season the gravy again as needed.
Gravy that is Too Thin
Make a cornstarch slurry which equal parts cornstarch and COLD water. (1 tbsp. of cornstarch to 1 tbsp. of cold water to start) Whisk in a little the slurry and bring to a simmer. I have also used Robin Hood Easy Blend flour to thicken my gravy.