Today we discuss the one thing that is possibly more anxiety-inducing than cooking the perfect turkey: making the perfect gravy. There are countless advice articles on fixing bad gravy (and one memorable movie moment) and a number of steps in which things could wrong : a roux and drippings and that’s before I even mention giblets.
Giblets are the offal of the turkey (or other fowl): the heart, the liver, the gizzard, and often, the neck. Most turkeys will place the giblets in a bag inside the main cavity of the turkey, and one of the first steps on turkey-cooking day is to remove them. But don’t throw them out!* Use them as a base for a quick stock that infuses your gravy with tons of flavor. A mirepoix of carrots, celery and onions, softened in butter, rounds out the stock, which cooks on the stove while the turkey roasts in the oven.
There are two important parts to gravy: the turkey drippings and the roux. The vegetable trivet I used for the turkey added a ton of flavor to the drippings (also, the roast vegetables at the bottom of the pan are DELICIOUS.) so if you can add vegetables to your roasting pan, I highly recommend it.
The second part: the roux. A roux is a thickener made with flour and fat, and a base for many sauces. Cook it for a minute, to work off the raw flour taste, and then start adding the drippings and stock.
In order to avoid lumps–the death of any gravy–allow your drippings to cool slightly before you add them to the roux. Also, add everything incrementally, whisking in each addition. Get your guns out — you’ll need to whisk constantly. It really helps to have two sets of hands here, one whisker and one person who adds in the ingredients.
And all that whisking and hustling is worth it because man this gravy is good. It’s velvety and savory without overwhelming everything else. I didn’t add the cooked giblets back into the gravy because I like mine smooth, but the meat was unnecessary (and I rarely think that). It was an ideal counterpart to the stuffing, mashed potatoes, vegetables, turkey … basically everything that was on my (very full) plate.
*I didn’t actually use the liver or heart, because they impart a stronger flavor than the gizzard and neck and frankly, they grossed me out.
More Thanksgiving: Everything you need for a delicious Thanksgiving is right over here. You got this!
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PinIngredients
- 4 tablespoons butter
- 3 stalks celery, rinsed and chopped
- 2 large carrots, scrubbed and chopped
- 1 small onion, chopped
- turkey giblets from a turkey (I used the neck and gizzard)
- freshly ground black pepper, to taste (I used a lot)
- 1 quart low-sodium chicken stock
- 3–4 few sprigs thyme
- 1 cup drippings from a roasted turkey
- 1/4 cup (4 tablespoons) flour
- salt (if necessary)
Instructions
- In a large saucepan, melt the butter on medium-low heat. Saute the celery, carrots and onion in the melted butter for 3-5 minutes, until they have softened. Add the turkey giblets, pepper, stock and thyme. Bring to a boil, then cover and simmer for 1 hour. Let cool for 15 minutes, then remove the giblets and strain the broth. Set aside to cool completely. (You can do all of this while the turkey is in the oven, or up to two days in advance.)
- Once your turkey is out of the oven, carefully transfer it to a large cutting board to rest. Carefully pour out the drippings into a large measuring cup or bowl and let cool for 10 minutes, until the fat has separated. Spoon the fat into a separate small bowl (easy way to tell the difference: the fat will be clear and a lighter color — the drippings will be darker and cloudy).
- In a large saucepan or high-walled skillet, add 1 cup of the drippings. Add the flour one tablespoon at a time, whisking constantly, to form a roux. Cook the roux for 1-2 minutes, until it has darkened slightly.
- Stream in the giblet broth, in half-cup increments, while whisking constantly, until the gravy has reached your desired consistency. Check the seasonings, and add salt and more pepper to taste. Serve immediately.
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