Description
Michael Symon’s Turkey Gravy brings rich, classic flavor to holiday tables with expertly layered depth. Home cooks can elevate their roast with this simple yet sophisticated sauce that promises restaurant-quality results for special gatherings.
Ingredients
Scale
Main Ingredients:
- 4 cups low-sodium chicken broth (or turkey or vegetable broth)
- ½ cup all-purpose flour
Drippings:
- 1 serving drippings from roasted turkey
Seasonings and Additional Components:
- 1 serving salt, to taste
- 1 serving pepper, to taste
- 1 serving giblets and neck of uncooked turkey, optional
Instructions
- Carefully clean the turkey giblets, separating the neck, heart, gizzards, and liver.
- Transfer the giblet pieces to a medium saucepan and cover completely with cold water (approximately 4 cups or 1 liter).
- Bring the water to a rolling boil over high heat, then reduce temperature to low and simmer gently for 60 minutes until the giblets are tender.
- Remove the giblets using a slotted spoon, reserving the cooking liquid, and chop the neck and heart meat finely while discarding the liver.
- After roasting the turkey, collect the pan drippings and allow them to rest in a large bowl, permitting the fat to rise and separate naturally.
- Skim off the majority of the surface fat, leaving behind the rich, flavorful liquid base for the gravy.
- In a clean saucepan, whisk 1 cup (240 milliliters) of drippings with ½ cup (60 grams) of all-purpose flour until a smooth, lump-free roux develops.
- Cook the roux over medium heat, stirring continuously, until it transforms into a golden-brown color with a nutty aroma.
- Gradually incorporate 4 cups (960 milliliters) of chicken broth and 1 cup (240 milliliters) of reserved drippings, whisking consistently to prevent lumps.
- Simmer the gravy for 5-8 minutes, stirring frequently, until it reaches a thick, luxurious consistency.
- Fold in the finely chopped giblet meat, adjusting the gravy’s thickness with reserved giblet broth if needed.
- Season with kosher salt and freshly ground black pepper, tasting and adjusting until the flavor profile is perfectly balanced.
Notes
- Catch drippings in a large measuring cup to track precise liquid amounts while cooking.
- Scrape every delectable brown bit from the roasting pan for maximum flavor depth.
- Mix cornstarch with cold water separately before introducing to hot liquid, preventing clumping instantly.
- Allow gravy to simmer gently, stirring consistently to develop rich, smooth consistency.
- Keep extra stock nearby in case gravy becomes too thick during preparation.
- Taste and adjust seasoning progressively, ensuring balanced saltiness and robust turkey essence.
- Cool slightly before final seasoning, as temperatures can alter perceived flavor intensity.
- Store leftover gravy in airtight containers, consuming within three to four days for optimal quality.
- Reheat gradually over low heat, whisking periodically to restore original silky texture.
- Freeze in small portions for convenient future meal enhancement.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Snacks
- Method: Boiling, Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 80
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg