Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Burn it in the Back Yard with Hub! => Topic started by: Hub on November 19, 2018, 05:10:31 PM
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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
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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
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That's what I use for my creamed onions thanks Hub
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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.
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Thank you obi wan kenobi
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Thanks...
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My mom grew up in an orphanage where they had chickens and lots of eggs. She learned how to make gravy using a very similar recipe; but the gravy had thin slices of boiled eggs added. For me it's not Thanksgiving without turkey gravy with eggs over dressing.
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I use the recipe Hub posted...But one exception....When I am prepping the turkey - I put the neck, preacher's nose, and organs ( giblets, et al...) in a pot with some chicken broth to cover them - and simmer for several hours - until the meat falls off the bones. Separate out the neck bones.
Next,I use an immersion blender to mince the pieces...and then add the butter and flour after re-heating ....makes for a thicker, meatier gravy.
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I use the recipe Hub posted...But one exception....When I am prepping the turkey - I put the neck, preacher's nose, and organs ( giblets, et al...) in a pot with some chicken broth to cover them - and simmer for several hours - until the meat falls off the bones. Separate out the neck bones.
Next,I use an immersion blender to mince the pieces...and then add the butter and flour after re-heating ....makes for a thicker, meatier gravy.
I also put the trinity(celery, carrots, onions) in the turkey drip catching pan with chicken broth. It all gets immersion blended and added to the gravy.
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I use the recipe Hub posted...But one exception....When I am prepping the turkey - I put the neck, preacher's nose, and organs ( giblets, et al...) in a pot with some chicken broth to cover them - and simmer for several hours - until the meat falls off the bones. Separate out the neck bones.
Next,I use an immersion blender to mince the pieces...and then add the butter and flour after re-heating ....makes for a thicker, meatier gravy.
Pope's nose
Sent from my iPad using Tapatalk
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I use the recipe Hub posted...But one exception....When I am prepping the turkey - I put the neck, preacher's nose, and organs ( giblets, et al...) in a pot with some chicken broth to cover them - and simmer for several hours - until the meat falls off the bones. Separate out the neck bones.
Next,I use an immersion blender to mince the pieces...and then add the butter and flour after re-heating ....makes for a thicker, meatier gravy.
Pope's nose
Sent from my iPad using Tapatalk
It is a Pope's Nose to Northern Catholics and Lutherans.....
It is a Preacher's nose to Southern Baptist's and other Protestants..... ;) :D :D :D
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I use the recipe Hub posted...But one exception....When I am prepping the turkey - I put the neck, preacher's nose, and organs ( giblets, et al...) in a pot with some chicken broth to cover them - and simmer for several hours - until the meat falls off the bones. Separate out the neck bones.
Next,I use an immersion blender to mince the pieces...and then add the butter and flour after re-heating ....makes for a thicker, meatier gravy.
Pope's nose
Sent from my iPad using Tapatalk
It is a Pope's Nose to Northern Catholics and Lutherans.....
It is a Preacher's nose to Southern Baptist's and other Protestants..... ;) :D :D :D
And who said I am too old to learn things. Much appreciated
Sent from my iPad using Tapatalk
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add a little onion powder, white pepper, and salt to taste and it is spot on.
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I use the recipe Hub posted...But one exception....When I am prepping the turkey - I put the neck, preacher's nose, and organs ( giblets, et al...) in a pot with some chicken broth to cover them - and simmer for several hours - until the meat falls off the bones. Separate out the neck bones.
Next,I use an immersion blender to mince the pieces...and then add the butter and flour after re-heating ....makes for a thicker, meatier gravy.
Fantastic tip âTâ