I love an awesome meat gravy, poultry, beef or pork.
But a great Thanksgiving turkey gravy holds a special place in my heart.
The rich and savory, silky smooth deliciousness of a superb homemade turkey gravy exponentially adds to the meal, and can save all but the driest bird.
It compliments so many other sides too.
And when well made, no store bought gravy can compare.
So today I'd like to pay homage to the art of making homemade turkey gravy by sharing my recipe and method.
It's really no big secret, millions in the know make it this way.
Step 1.
Take the giblets, neck, gizzard, heart and liver, chop them, and the Back too if you're spatchcocking, into large chunks.
Place in large, deep skillet, add some sprigs of fresh rosemary, thyme and a bay leaf, and brown well.
I add a little bacon grease or butter.
Step 2.
Remove the heart and liver, and snack on them.
Chop some onion, carrot and celery.
Add to the giblets and cook till tender.
Step 3.
Add in as much chicken or poultry broth as needed to cover, approx 4-5 cups.
I add 1T Soy, 1t Fish and 1T Worcestershire sauces to mine.
Cover and simmer for an hour.
Step 4.
Strain liquid into sauce pan and keep hot.
Step 5.
Snack on all the meat and veggies.
Or for a real Giblet Gravy, shred and chop meats then add into gravy.
Make a roux of equal parts flour and butter, 4T of each.
Cook roux over low heat to desired color, a light brown (peanut butter) is about right for my tastes.
Be sure to stir often while cooking.
Step 6.
Add about half a cup of liquid at a time and whisk well to prevent clumps.
Repeat until all roux is well incorporated and then add remaining liquid.
Bring to rolling boil while whisking constantly, lower to a slow boil and continue stirring until it thickens.
Salt and pepper to taste.
Serve while still hot!
But a great Thanksgiving turkey gravy holds a special place in my heart.
The rich and savory, silky smooth deliciousness of a superb homemade turkey gravy exponentially adds to the meal, and can save all but the driest bird.
It compliments so many other sides too.
And when well made, no store bought gravy can compare.
So today I'd like to pay homage to the art of making homemade turkey gravy by sharing my recipe and method.
It's really no big secret, millions in the know make it this way.
Step 1.
Take the giblets, neck, gizzard, heart and liver, chop them, and the Back too if you're spatchcocking, into large chunks.
Place in large, deep skillet, add some sprigs of fresh rosemary, thyme and a bay leaf, and brown well.
I add a little bacon grease or butter.
Step 2.
Remove the heart and liver, and snack on them.
Chop some onion, carrot and celery.
Add to the giblets and cook till tender.
Step 3.
Add in as much chicken or poultry broth as needed to cover, approx 4-5 cups.
I add 1T Soy, 1t Fish and 1T Worcestershire sauces to mine.
Cover and simmer for an hour.
Step 4.
Strain liquid into sauce pan and keep hot.
Step 5.
Snack on all the meat and veggies.
Or for a real Giblet Gravy, shred and chop meats then add into gravy.
Make a roux of equal parts flour and butter, 4T of each.
Cook roux over low heat to desired color, a light brown (peanut butter) is about right for my tastes.
Be sure to stir often while cooking.
Step 6.
Add about half a cup of liquid at a time and whisk well to prevent clumps.
Repeat until all roux is well incorporated and then add remaining liquid.
Bring to rolling boil while whisking constantly, lower to a slow boil and continue stirring until it thickens.
Salt and pepper to taste.
Serve while still hot!
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