Tips, Tricks & Just Good Advice! > Burn it in the Back Yard with Hub!

BASIC TURKEY GRAVY

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Hub:
I'm posting this a few days ahead for any who get sweaty palms or need reassurance and maybe a little reminder about how to create GRAVY to go along with Thursday's traditional feast.   Remember, this is BASIC -- not fancified or hard to make or needing any sophisticated ingredients.  Take it where you want to take it or leave it basic or buy the gravy already made from Heinz in glass jars if you need to.

Ingredients:

1/2 Cup all-purpose flour
1 stick butter
4 cups Turkey drippings OR 4 cups Chicken stock

How to:

In a saucepan, melt the butter and slowly mix in the flour until you get a thick paste.  Chefs call this a roux (pronounced "roo") but I just call it what it is -- goo.  Once it is all gooey, let it cook a minute or two to get rid of the floury taste.  Then, slowly add (while stirring) the liquid.  It'll take a few minutes, but the goo and the liquid will (keep stirring and don't let it burn) turn into the desired elixir.

Hint:  Real turkey drippings from a bird that's been roasting in a pan in the oven make HEAVENLY gravy while while providing delicious saturated fat.  Making the gravy from stock instead of drippings is healthier but not as rich.  You can compromise and go half drippings and half stock and still get good stuff.  Call it like you want it to be.  Personally, I eat pretty healthy most of the time but Thanksgiving is not one of those times  ;)

Happy Thanksgiving and the best of GRAVY to ya!

Hub

Big Dawg:
I remember my first exposure to the concept of a roux was from watching Justin Wilson back in the day.  Never saw my mom make one ! ! !

Happy GRAVYday ! ! !





BD

Tailgating is my game:
That's what I use for my creamed onions thanks Hub

Salmonsmoker:
Saute the drippings to caramelize them to get a nice deep brown color(maillard reaction) and then de glaze the pan with chicken or turkey stock. It will kick up the Umami component and gravy color a notch or two. Every year when the turkey carcass, wings etc. has been picked clean, I chunk up the bones so they'll compact some in a stock pot, cover with water and simmer on a stove for several hours. Then I strain all the bones etc. from the elixir, and freeze in quart size ziplock freezer bags. We cook several turkeys throughout the year and we're never short of poultry stock. If you have an Instant Pot or equivalent, so much the better.

CDN Smoker:
Thank you obi wan kenobi

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