WASHINGTON, November 25, 2014 – From the stuffing to the turkey to a dip for buttery rolls, turkey gravy is an important part of your Thanksgiving meal.
Drippings from 12-14 pound Roasted Turkey
1/4 cup flour
1 cup Pacific turkey broth or base.
salt and pepper to taste
Make it special: In two cups of turkey broth simmer the neck and giblets (that you can reserve for the stuffing). Watch carefully so that you don’t boil the liquid away, but you want to reduce it in half. You can also add some leftover vegetable peelings, onions. Strain this rich liquid and add to your pan drippings to make your gravy.
Skim off most of the fat and reserve. Simmer drippings for about 10-15 minutes stovetop, stirring occasionally. Use a slotted spoon to remove celery, onion, and any large pieces of drippings or pour through a sieve. Continue to simmer but don’t boil; you want to continually scrape bits of “fond” from the bottom of the pan.
Create a roux, a mixture of a thickener like flour and a fat. In a bowl melt 3-4 tablespoons of butter or use 3-4 tablespoons of the drippings fat and to that add in small amounts flour melding together with the back of a spoon against the side of the bowl or glass measuring cup, until you have a paste that is beige in color and very smooth.
Add warmed chicken or turkey broth to the roux in small amounts until you have a thick liquid without lumps or small chunks of the rou.
Gradually whisk in the liquid mixture into the drippings until smooth. If there are lumps of flour or pieces of turkey cookings, strain the liquid. Let the gravy sit in the refrigerator for 10-15 minutes and let fats rise to the top. Remove and warm to serving temperature over a low heat, seasoning to taste.
No fail alternatives: Have a couple containers of Pacific Turkey Gravy on the side. If you need to stretch your gravy, add the commercial gravy or in a sauce pan simply add some turkey drippings and seasonings to taste.Click here for reuse options!
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