Serious Eats turkey gravy

 Recipe courtesy of:

https://www.seriouseats.com/the-best-turkey-gravy-recipe


Ingredients

  • Turkey neck, gizzards, and trimmings

  • 1 tablespoon (15ml) vegetable oil

  • 1 large onion, roughly chopped

  • 1 large carrot, peeled and roughly chopped

  • 2 ribs celery, roughly chopped

  • 1 1/2 quarts (about 1.5L) homemade or store-bought low-sodium chicken stock, plus more as needed

  • 1 teaspoon (5ml) soy sauce

  • 1/4 teaspoon Marmite (I didn't have this, so I didn't bother!)

  • A few sprigs mixed herbs, such as fresh parsley, thyme, or rosemary

  • 2 bay leaves

  • 3 tablespoons (45g) butter

  • 1/4 cup (1 1/2 ounces) flour

  • Kosher salt and freshly ground black pepper


Directions

  1. Chop reserved turkey neck, gizzards, and trimmings into 1-inch chunks with a cleaver. Heat oil in a medium saucepan over medium-high heat until shimmering. Add turkey parts, onion, carrot, and celery and cook, stirring occasionally, until well browned, about 10 minutes total. Add stock, soy sauce, Marmite (if using), herbs, and bay leaves. Bring to a boil, then reduce to a simmer. Simmer for 1 hour, then strain through a fine-mesh strainer. Add any drippings from the roast turkey, then skim off excess fat.

    1. You should have a little over 1 quart of fortified stock; if not, add water or more chicken stock to equal 1 quart. Discard solids and set stock aside.

    Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, until golden brown, about 3 minutes. Whisking constantly, add fortified broth in a thin, steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups. Season to taste with salt and pepper. Gravy can be made up to 5 days in advance and stored in the refrigerator.

    Make-Ahead and Storage

You can store gravy in an airtight container in the refrigerator for up to five days. In most cases, it will reheat nicely, either in the microwave (make sure to stir every 30 seconds to one minute to heat it evenly and prevent a skin from forming) or in a saucepan over very gentle heat (stir or whisk often). If anything does go wrong, just remember that lumps can be strained or blended out, and an overly thick gravy can be thinned with a little stock or water. An overly thin one, conversely, can be thickened by simmering briefly with a little extra cornstarch slurry.

Comments

Post a Comment

Popular posts from this blog

Vegetarian gravy (NYT)

 Recipe made as an amalgamation of a few recipes, courtesy of:  https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy  and  https://www.lifeasastrawberry.com/creamy-mushroom-sauce/ Ingredients: ½cup extra-virgin olive oil     ½small onion, finely chopped (½ cup)     4ounces baby portobello mushrooms, finely chopped (1 cup)     ½cup all-purpose flour      1/2 milk      2 tbsp butter     4 to 5cups vegetable stock, preferably homemade, as needed      2 tbsp veggie bouillion paste     ½teaspoon kosher salt     ¼teaspoon black pepper Instructions:     Step 1     In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.     Step 2     Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Add butter as needed. Slowly w...
Read more

Lomo Saltado

Image
 Recipe courtesy of:  https://www.seriouseats.com/lomo-saltado-peruvian-stir-fried-beef-with-onion-tomatoes-and-french-fries We wouldn't change a single thing about this recipe besides perhaps adding a little bit more liquid for it to be a bit more saucy at the end. Otherwise, perfectly executed! Ingredients (serves ~2)   1   pound  ( 450   g ) beef tenderloin,  skirt steak , or other tender and flavorful quick-cooking steak 1/4   cup  ( 60   ml ) peanut, canola, or  vegetable oil , divided, plus more if needed Kosher salt 1   medium  ( 8   ounces ;  225   g )  red onion , cut into 1/2-inch slices 4   scallions  (about  2   ounces ;  60   g ), roots and any wilted parts trimmed, remainder cut into 2-inch lengths 1  fresh or frozen  ají amarillo chile pepper  (about  2   ounces ;  60   g ), defrosted if frozen, then stemmed, seeded, an...
Read more

Fancy creamed spinach

 Recipe courtesy of Serious Eats: https://www.seriouseats.com/food-lab-creamed-spinach-recipe (Makes 4 servings) Ingredients:  3 tablespoons unsalted butter 2 medium shallots, finely minced (about 1/2 cup) 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 2 pounds curly spinach, trimmed, washed, and drained 1 tablespoon all-purpose flour 1 1/2 cups heavy cream 1/2 cup whole milk 1/4 teaspoon freshly grated nutmeg 1/4 cup store-bought or  homemade  crème fraîche Kosher salt and freshly ground black pepper 2 ounces Parmigiano-Reggiano, finely grated (about 1 cup; optional) Instructions: 1) Melt the butter in a Dutch oven or large saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the spinach in four batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next. FEATURED VIDEO 0 seconds of 15 seconds Volume 0%   There was a...
Read more