Tuesday, December 3, 2013

Turkey Gravy

Gravy is a pretty straightforward but essential part of Thanksgiving.

This recipe is a classic with a few twists that deepen its flavor.

You can apply this same technique to chicken and make a weeknight gravy for roast chicken and mashed potatoes easily.

Turkey Gravy
(from here)

4 tablespoons (1/2 stick) unsalted butter
4 tablespoons flour
1 quart homemade chicken or turkey stock, or low-sodium store-bought stock
1 teaspoon soy sauce
1/4 teaspoon marmite (optional but delicious)
Herbs to taste (Bay leaves, Thyme, Sage, etc.)
Kosher salt and freshly ground black pepper


Begin by assembling your ingredients.

4 tablespoons butter

2 sprigs of thyme and a bay leaf if you are so inclined

4 tablespoons flour

Marmite. Yum.

Soy sauce

Turkey stock


Start your roux by heating 4 tablespoons butter over medium heat.

Once it melts, add your 4 tablespoons of flour.

Whisk continuously and quickly.

I let mine go to a "slightly darker than pale" blonde. I don't like a dark roux for gravy.

Slowly add your stock as you whisk. You want to minimize lumps.

Fast whisking and slow pouring is the key to smooth gravy.

When your stock is incorporated, add your extras.

1/4 teaspoon Marmite. This adds a HUGE blast of umami.

2 teaspoons soy sauce.

Drop your herbs in.

When the gravy reaches a boil, lower the heat to a simmer.

Reduce until you get a nice thick consistency.

Mine took 10 minutes at least.

When it's as thick as you like it, fish out your herbs.

Store for later or consume immediately.

You can make gravy the day ahead, no problem.

To re-heat, just place in a sauce pan over medium-low heat until warm then serve. 


I love this gravy. It is loaded with turkey flavor from the stock and a nice umami undertone from the soy sauce and marmite. The herbs add nice complimentary herbaceous notes that really tie the food on the plate together.

It's simple and easy to make but tastes so much better than any store bought gravy. Your guests will tell the difference!


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