All is fair when it comes to making gravy. And truly great gravy starts with the pan drippings left in the bottom of the roasting pan after the turkey has been removed to cool. (And yes, we are talking cholesterol city here, but once or twice a year, leave your worries behind and travel to the dark side!)
For a great recipe for roasted turkey, please see my recipe for Herb Salted Turkey. You will not believe how easy it is to prepare. Happy Thanksgiving.
- pan drippings from roasted turkey
- flour
- turkey or chicken stock
- 2 tsp. Kitchen Bouquet
- freshly ground black pepper
- 2-3 turkey gravy mixes (just in case)
- 2-3 tsp. cognac
Place the roasting pan on the stove after the turkey has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.) Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy (except me, that is!)
Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in turkey or chicken stock until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt! Taste the gravy. If you think it needs more depth of flavor, begin by adding one of the gravy mixes and a small amount of turkey stock. Let it simmer for a couple of minutes and taste again. Repeat if needed.
Turn heat as low as possible and let the gravy simmer away for the next 30 minutes or so, whisking periodically. (You will probably need to add more stock during this time.) Also, after the turkey is sliced and plated, don’t forget to add the juices that have accumulated to the gravy.
Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.
Note: if the gravy seems a little salty, you might try adding a teaspoon or two of fresh lemon juice.