HOMEMADE GRAVY LIKE GRANDMA'S
Here’s a way to make gravy with no bouillon or powdered mixes. I made this Saturday and it was amazing.
Ingredients:
Giblets and Turkey neck (can also cut off wings if you want)
Turkey drippings (reserve 3 T. of fat)
Aromatics like carrots, onions, celery, parsley
3 T. flour
3 to 4 cups water
salt and pepper to taste
When brining the turkey pull out the neck and giblets and put in a ziplock bag and keep in the fridge.
After the turkey is resting on the carving board, pour the drippings into strainer. Let it rest for 10 minutes so the fat can rise to the top. Use 3 T. of the fat for the gravy.
Note: This year I bought a gravy strainer that drains from the bottom. What a difference. They are available at Williams Sonoma for $28. I got a similar one on Amazon. My gravy was much less greasy.
Heat the fat in a sauce pan on medium high. Cook the neck and giblets until browned. Remove them and set aside. You’ll use them again.
With the now flavored fat, add aromatics: chopped carrots and onions, and parsley. I used Italian parsley. Cook about 7 minutes until tender. You are just trying to release the flavor.
Add about 3 T. of flour and make sure all the veggies are coated well. Slowly add the drippings so that all the flour is incorporated. Add about 3 to 4 cups of water. Slowly at first so all the flour is mixed well. It should look like a turkey soup. Throw in the neck and giblets and bring to a simmer. Let it simmer uncovered for about 10 minutes. It will thicken as it cooks. Once it’s thick, taste it to see if it needs salt. If the turkey was brined, it probably won’t need any. Add pepper if desired.
Using a strainer, drain the gravy. A certain Englishman always likes to eat the heart. I tried the liver and it was actually pretty good. Otherwise just toss what is left in the strainer.
Here's a video showing how it's made:
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