A Little Personal History:
Just a little background how recipe came to be …
Description:
How shall we describe this dish?
| Categories: | Gravy, Turkey |
| Servings: | 8 – 10 servings |
| Time: | – Cooking: 10 minutes |
| Equipment: | Prep: Degreasing cup, chopping knife & board, wooden spoon, whisk |
| Difficulty: | Easy |
Ingredients:
- 4 cups Turkey Stock
- 1 shallot, minced
- 1 sprig rosemary, minced (about 1 tablespoon)
- 1 sprig thyme leaves, minced (about 1 teaspoon)
- 1 bay leaf
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
Procedure:
- Once you’ve roasted your turkey, pour any pan drippings into a degreasing cup or small bowl.
- Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth.
- Add the reserved fat to the roasting pan and place on a burner over medium-high heat.
- Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes.
- Meanwhile, make a paste with the butter and flour in a small bowl; set aside.
- Add the Turkey Stock and scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes.
- Adjust seasoning, to taste. Remove and discard the bay leaf.
- Serve.
Advanced Preparation:
- As the gravy is usually prepared just after Turkey is roasted yet just before serving, the last thing you want to deal with is realizing the Turkey Stock has NOT been made! To avoid this calamity and keep stress levels to a minimum, while I’m enjoying my mimosas during final preparations, I usually make the stock the night before or whenever the giblets are thawed and ready for use
Tips, Notes, and Variations:
