TURKEY GRAVY

 

Tips:

Tip 1: When prepping the bird for cooking make sure to take out the giblets from the cavity and save the gizzard (long “neck” piece) and place in the roasting pan with the Turkey (the rest of the pieces can be thrown out since they will not lend good flavor to the gravy).

Tip 2: Also it doesn’t hurt to toss some sliced or quartered onions in the roasting pan either all of this will lend amazing flavor to your gravy!

Tip 3: Don’t add water to the bottom of your roasting pan unless necessary and even then add a bit of turkey or chicken stock instead this will give you a more flavorful gravy and will help the drippings caramelize and make more flavor!

 

Ingredients:

1/2 Cup White Wine (or water with a tablespoon of white of apple cider vinegar added)

2 Quart containers of Turkey or Chicken Stock or Broth (low sodium if possible), with about 3/4 cup reserved

4-6 Tablespoons of Corn Starch (for Gluten Free Version) or Flour

Salt and Pepper to taste

Roasting pan drippings with Turkey, gizzard, and excess fat removed. (Tip 4: Don’t remove all the fat since this will give the gravy nice flavor and a smooth creamy texture)

 

Cooking Instructions:

1. Place roasting pan on medium heat on 1-2 burners depending on the size of your roasting pan.

2. Add in white wine and use a stiff spatula or wooden spoon to stir around and pick up all of the brown drippings from the bottom of the pan.

3. Cook until all the drippings are released from the bottom of the pan and have dissolved into the wine. (about 1-2 min)

4. Add in turkey or chicken stock and bring back to a simmer.

5. In a bowl, mix together the reserved stock and cornstarch or flour until it is lump-free and the consistency of milk. (Tip 5: use an empty, clean jar with a lid to make this process easier just put ingredients in and shake till mixed!)

6. Once the pan is simmering add in about ¾ of the corn starch or flour mixture into the pan and stir with a whisk.

7. Raise heat to medium high and bring to a boil while continuing to whisk for about 3-4 min.

8. If the gravy has not thickened enough, whisk in the rest of the cornstarch or flour mixture and cook another 3-4 min.

9. Season with salt and pepper to taste.

10. For a smoother gravy, you may strain out the bits of onion and turkey.

11. Keep warm for serving and enjoy!

 

Gravy will keep refrigerated for 5-7 days and freezes well in a good container for a month.