Tuesday, November 22, 2011

November 22, 2011: Turkey Gravy Recipe

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There’s an art to making good gravy. It’s a skill that took me quite some time to learn. When I first started making Thanksgiving dinner, I made the mistake of not skimming the fat from the turkey pan juices. The result was a thick glop of gravy that was quite dense and, well, fatty. Yuck! So don’t skip that step. If you’re worried about your ability to separate the liquid from the fat, invest in one of those fancy cups that does it for you; it looks like a measuring cup with two compartments and is available just about anywhere (I saw one at my local Ace Hardware store the other day).

The trick to making a silky smooth great-tasting gravy? Make sure the flour or cornstarch is completely incorporated before bringing the liquid to a boil and stir constantly to avoid lumps.If you don't fully incorporate the flour into the pan grease, it will taste like "raw" flour.

Tip (BIG tip): Just in case your gravy does turn out lumpy, pass it through a strainer before serving and no one will ever know the difference!

Turkey Gravy

Use the juices in the bottom of the turkey roasting pan to make gravy.

Skim off fat. Reserve ¼ cup of the fat; place it in a saucepot and reheat to medium low. When hot, add ¼ cup flour, mixing well. Stir over low heat for two minutes. Slowly add in reserved pan juices (about two cups of liquid); bring to a boil then reduce heat and cook for two more minutes. If gravy is too thick, add water or chicken broth until gravy is desired consistency. Season lightly with salt and pepper.

Alternate gravy recipe: Place pan juices, less fat, in a saucepot and heat over low. Mix together 1/3 cup water and ¼ cup cornstarch until smooth; slowly stir into pan. Stir constantly over medium heat until mixture comes to a boil. Reduce heat to low and cook and stir for a minute longer. If the gravy is too thick, add chicken broth.

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