Turkey Gravy
Blog Entry: Tuesday 14 Dec 2010
Christmas means roast turkey and, more importantly, a delicious gravy. We love this recipe for turkey gravy from reluctantgourmet.com – especially as it uses our favourite ingredient, butter!
Ingredients:
For the Gravy Base:
1 tbsp butter
1 tbsp olive oil
1 carrot
1 rib celery
1/2 yellow onion
2 cloves of garlic
1/2 cup apple juice
8 cups homemade chicken stock or turkey stock
1 tsp black peppercorns, whole
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
For the Gravy::
1/2 cup dry white wine
Gravy Base (what you have just made)
1/2 cup reserved turkey fat
1/2 cup all purpose flour
Method:
Making the Gravy Base:
1. Heat the butter and oil in a saucepan over medium heat. Add the chopped vegetables, garlic, turkey neck and sauté until the vegetables are caramelized. (approximately 15 minutes). Stir occasionally to prevent sticking and burning.
2. Deglaze the pan with apple juice and stir, scraping up the brown bits on the bottom of the pan. Reduce until the juice evaporates to an essence. (Approx. 5 minutes)
3. Add the chicken stock, peppercorns, and herbs. Reduce heat to low and simmer, uncovered for one hour. Strain gravy base and set aside.
Making the Gravy:
4. Remove turkey from roasting pan. Pour off pan drippings and reserve. Place pan over high heat and deglaze with white wine. Skim the fat from the reserved pan drippings and reserve.
5. Add the Gravy Base and the defatted pan drippings back to the pan and bring liquid to a boil over medium heat.
6. Make a roux by heating the reserved turkey fat and enough butter to make 1/2 cup in a small sauté pan. When the fat is hot, add flour and whisk to combine.
7. To thicken the gravy, whisk in small amounts of roux until the gravy is at the desired consistency. Season with salt and pepper to taste.
Find the original recipe at reluctantgourmet.com
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