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Herbed turkey gravy

Pan drippings from roast turkey

4 to 5 cups chicken broth or turkey stock (see note)

Butter

1/2 cup all-purpose flour

1 tablespoon chopped fresh rosemary or sage leaves (or 1 teaspoons crumbled dried rosemary or sage)

Salt and pepper to taste

Turkey giblets, optional (see note below)

Makes 12 servings.

1. After you have removed turkey from roasting pan, pour the pan drippings into a large (8-cup) heat-proof glass bowl or measuring cup.

2. Pour a cup of chicken broth or turkey stock into the roasting pan, and place it over 2 burners. Turn the heat to medium, and bring liquid to a boil, all the while scraping up all the browned bits on the bottom of the pan with a wood spoon or spatula. When the bottom of the pan is clean, turn off the heat.

3. By now, the fat should have risen to the top of the drippings in the large bowl. Skim it off. You will need 1/2 cup of fat; add butter if you don't have enough.

4. Add the liquid from the roasting pan to the now-skimmed drippings, and add enough chicken broth or turkey stock to make 6 cups total.

5. Place the turkey fat and flour in a large saucepan over medium-low heat. Stir with a wood spoon until the flour is slightly browned and the mixture begins to smell toasty.

6. Beat fat-flour mixture with a wire whisk while gradually adding the chicken broth. Add herbs and simmer over medium heat, whisking often, until the gravy has thickened and no trace of flour taste remains, about 5 minutes. Add salt and pepper to taste and, if desired, giblets. Keep the gravy warm until ready to serve.

Note: To make turkey stock, place turkey neck, heart and gizzard in a medium saucepan along with 1 chopped onion, 1 chopped carrot, 1 chopped rib of celery, 2 sprigs of parsley, 1 bay leaf, several peppercorns and 5 cups of water. Bring to a boil, lower heat, and simmer with cover askew, 1 hour, skimming off any foam that forms on the surface. Add the liver during the last 5 minutes. Strain, cool and skim any fat that rises to the surface. Makes about 4 cups. (For giblets, chop the heart, gizzard and liver and some of the meat from the neck.)

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