By Chef Judi Gallagher –
Growing up in my mother’s kitchen in Connecticut, I can you that gravy was not her forte. Typically it was greasy and it separated. That’s why my parents deemed me worthy of my culinary degree from Johnson and Wales when I returned home on Thanksgiving to prepare a silky, lump-free gravy, rich in flavor and creamy in texture. Last year, the Ritz Carlton dining room chef who joined me on my ABC-TV cooking segment just before Thanksgiving raved about my gravy and asked for a batch to take home. So, I guess you can say I’m proud of my gravy. You can be proud of yours too this holiday season. Here are guidelines and then the recipe. Happy Holidays.
Make gravy right in the roasting pan to grab the extra flavors UNLESS you have brined the turkey – the drippings will be much too salty.
NEVER use cornstarch. Flour and the turkey drippings make a roux. Add flour to the dripping and stir the roux at least 10 minutes, whisking constantly to fully cook the flour so you don’t get that flour taste in your gravy.
Now add a bit of Gravy Master. A small amount will give your gravy a rich color.
A dollop of cream at the very end gives gravy shine and silkiness.
Turkey Pan Gravy
¼ cup pan drippings from turkey
Fresh ground black pepper
Pinch kosher salt
½ cup butter (1 stick)
8 tablespoons all-purpose flour
2 tablespoons cream
1 splash Gravy Master
Empty all but ¼ cup pan drippings from roasting pan. Gently scrape bottom to get all the delicious crust from the roasted bird. In a separate pan, melt butter. Gently whisk in flour until thick and continue to stir over low heat for 10 minutes to cook out the taste of flour. (this is called a roux)
Add turkey or chicken broth to roasting pan with Gravy Master and pepper. When the stock starts to simmer, gently whisk in very small amounts of roux, stirring constantly with whisk until there are no lumps. Add more roux if needed, bit in small amount and continue to heat over medium heat until gravy thickens. Add more stock if needed and cream. Adjust seasoning. Serve hot. (If you’re cooking for someone who is lactose intolerant, leave out the cream.)