Alright, let’s talk turkey gravy. Thanksgiving dinner is not complete without good gravy. This is a way to get to a delicious end-result without the fears of last minute drippings and a gravy that may break. It also delivers less fat and more flavor.
Start by reserving all of the neatly packed innards. Neck and all.
2-3 medium shallots, very small dice
The following are all mixed together to toss the neck and other parts in:
2 T of all-purpose flour
white pepper
kosher salt
A couple pinches each of garlic and onion power
2-3 T each of unsalted butter and oil (canola works fine)
3-4 oz. vodka (pick up a couple few airplane bottles to keep around for this, the recipe certainly does not require top shelf!)
2 or 3 c. plus of turkey broth (can sub chix and veggie stock)
water as needed
A couple of teaspoons of fresh chopped parsley and thyme. Or a few heavy dashes of dried herbs.
2 or 3 packets of your favorite gravy mix (I prefer Knorr’s Roasted Turkey)
Yep, I typed packet and mix and I am not ashamed. And, I promise the end-result is awesome. You notice the measurement vary above. I like to make a really big batch. I use 3 packets or more of mix and end up with at least 6 cups of finished gravy. The gravy is thin and light with a lot of flavor.
I like to use a deep-style sauce pan. Heat the pan on med-high and melt the butter and oil. Saute the shallots on high heat until they are almost carmelized. Toss the “parts” in the flour mixture and add to the pan. Sear, quickly, on all sides of the meat. Pour in the vodka and de-glaze the pan. Careful here, safety first, keep your head back! Reduce the vodka half-way.
Once the vodka is reduced, add the turkey stock and a cup of water, making sure all of the pieces are covered by liquid. Throw in the pinches of herbs. Simmer for about 30 minutes, reducinq a third of the liquid again. Shut it down and let everything cool a bit.
Pull out the neck and other parts. You can strain the mixture, but you don’t want to loose all of the shallots. So if you do that, make sure you add the shallots and herbs back in. The liver becomes very tender and is good to chop up and throw back in the gravy. I also pull off some of the neck meat that is easy to get to and chop that up. It sounds like extra work, but it is really worth if for the “giblet” effect.
At this point, I follow the directions on the gravy packet, adding the appropriate amount of water and the contents of the gravy mix right to the pot with the cooked stock. Bring it all up to heat, stirring constantly. Check for salt and pepper. I usually only need to add a bit more pepper. Enjoy!
