I've made a lot of stocks, sauces and gravies in my career. I always enjoyed roasting bones and mirepoix, deglazing the fond in the roasting pan, simmering the stocks for hours to develop amazing flavor. I especially enjoyed teaching these fundamental basics to my students in Skills classes at the CIA.
Each year my Campbell’s Soup chefs and bakers prepared a holiday meal for about 400 people at the Salvation Army in Camden. The team was amazing and the guests were appreciative to be treated so kindly...
My job? The gravy — roughly 20 gallons of the very same delicious gravy you’ll find in this recipe.
Thanksgiving Turkey Gravy
Thanksgiving dinner is a highlight of the year for me. I actually love roasted turkey but the sides & especially the gravy are my favorite part. I usually purchase turkey thighs or wings & bones to make stock the day before Thanksgiving. I use the stock for the stuffing and the gravy, adding the roasted goodies (fond) under the roast turkey & mirepoix for amazing flavor. Gravy probably evolved from medieval & early-modern European meat sauces—the pan juices thickened with flour or other starches—that colonists brought to North America and adapted to turkey and the bounty of Thanksgiving.
Gravy is basically fat & starches to thicken and flavorful drippings or stock. The meat drippings are delicious but caloric! To keep gravy lighter without sacrificing taste, skim the fat from pan juices, minimize sodium in your broth & thicken with cornstarch or less roux; thicken with puréed roasted vegetables for more fiber & micronutrients; enjoy in moderation at the holiday meal.
Prep Time: 60 min
Cooking Time: 3 hours
Ingredients
Yield: 10 portions
Turkey Stock
2 lbs. Turkey bones
1 C Olive oil or butter
1 lb. Mirepoix (carrot, celery, onion)
Bay leaf, thyme
Salt & Pepper
2 qts Water
Turkey Gravy
2 oz Olive oil
4 oz AP flour
1.5 qt Turkey stock
4 oz Heavy cream (0ptional)
Giblets, roasted & chopped (optional)
How to prepare Turkey Gravy
Step 1
Remove the giblets and neck from the cavity of the turkey. Add a little olive oil to a roasting pan & heat in the oven, add the turkey, giblets & mirepoix into the hot oil, roast in a preheated oven (350°F) until nicely browned-about 20 minutes.
Step 2
Put the roasted turkey pieces & mirepoix into a sauce pot, deglaze the brown fond on the bottom of the roasting pan, scrape it up and add to the pot; add 2 qts of water, bay leaf and thyme-simmer for 2 hours. Strain.
Put olive oil into a small pot, add the AP flour to create a roux. Cook the roux for about 6 minutes so that the color is tan/blonde. Use a wooden spoon to stir the flour from the sides of the pot.
Slowly add turkey stock to the roux, whisking to develop a smooth sauce. Cook at low heat for 30-45 minutes.
When the turkey is finished roasting & resting, scrape up any roasted turkey fond, scraps and mirepoix; add to the gravy to fortify. Add cream at this point. (optional)
Strain the gravy and add the chopped giblets, season to taste.
Try adding fresh herbs or sliced leeks or scallions for amazing flavor.
