What can be said about Turkey Gravy except “pass the gravy please”? Wonderfully delicious. Pairs perfectly with mashed potatoes, stuffing and of course, roast turkey. A classic, truly. Make plenty. You can never have enough.
- 2 Tablespoons oil
- giblets and neck from 1 turkey
- 1 small onion; diced
- 2 celery ribs; diced
- 1 carrot; diced
- 1 Cup dry white wine
- 6 Cups turkey or chicken stock
- 1 sprig rosemary or sage; chopped
- 1/8 teaspoon powdered thyme
- 1/4 Cup cornstarch
- 1/4 Cup water
- Kosher salt, to taste
- freshly-ground black pepper, to taste
- 1 Tablespoon dry sherry (optional)
- Heat oil in saucepan over medium heat. Add turkey giblets and neck and brown well. Reserve liver for another use. Add onion, celery and carrot and cook until slightly brown, about 10 minutes. Deglaze pan by adding white wine, then stock to pan over high heat and scraping up browned bits.
- Add rosemary or sage, bring to boil and simmer uncovered until stock reduces by half. Once reduced, discard neck and giblets. Puree stock and cooked vegetables in food processor or blender. Return to saucepan and simmer about 10 minutes.
- Thoroughly mix cornstarch with water to make slurry and slowly whisk into stock, stirring constantly, until gravy reaches desired thickness. You will probably use only small portion of slurry. Keep gravy hot until ready to be served.
- Season to taste with thyme, Kosher salt and pepper.
- Optionally, add sherry to supplement the flavor.
Fixing Your Gravy
Problem: The gravy is too thin.
Solution: Continue simmering. If the gravy still does not thicken, add more slurry. A slurry is made by completely dissolving flour or cornstarch in cold water. Whisk the slurry into the gravy, a little bit at a time, until the gravy thickens with cooking.
Problem: The gravy is too thick.
Solution: Whisk in additional turkey or chicken broth.
Problem: The gravy is too salty.
Solution: Whisk in some water to dilute the salt concentration. Alternatively, add a few thick slices of raw potato and simmer until the potato is soft. It will absorb the salt. Remove the potato and discard it before serving.
Problem: The gravy is lumpy.
Solution: Continue to simmer the gravy, whisking constantly, until the gravy is smooth. If the gravy still has lumps, pass it through a fine mesh strainer or process with an immersion blender. You can also carefully pour the gravy into a blender and process it on low speed, then return it to the pot for final cooking.
Problem: A skin formed on top of the gravy.
Solution: Skim off the skin and bring the gravy to a simmer, whisking constantly. To prevent skin from forming on leftover gravy, cover the surface with plastic wrap, leaving no surface area uncovered. Apply the plastic directly to the gravy not just the container. When ready to reheat the leftover gravy, remove and discard the plastic wrap, and bring the gravy to a boil. It may be thicker, and require thinning. Add a tablespoon water or broth to thin it as needed.