All About the Gravy - How to Cook Turkey: Part 2

Turkey Gravy

Ingredients

• About 4 cups (1 quart) strained turkey-neck stock
• Juices from the turkey roasting pan
• 2 tablespoons turkey fat, skimmed from the juices
• 1 tablespoon butter
• Some roasted onions from beneath the turkey
• About ¼ cup flour
• About 1 teaspoon balsamic vinegar (optional)
• Chopped fresh sage, to taste
• Salt, added at the end

Method

1. Finish the turkey: During its last hour in the oven, remove the foil and baste the turkey. Chef John notes that basting’s effect is uncertain, but it is traditional.
2. Rest the turkey: Once cooked, loosely cover it with foil. It can stay warm for about 40 minutes while you make the gravy.
3. Prepare the drippings: Pour, spoon, or siphon the juices from the roasting pan and skim off the fat. Measure 2 tablespoons of turkey fat.
4. Make the roux: In a saucepan, heat the turkey fat with 1 tablespoon butter and some of the roasted onions. Add the flour and cook, stirring, for about 5 minutes.
5. Add the liquids: Stir in the defatted pan juices and the turkey-neck stock. Bring to a boil, then reduce the heat to medium and simmer. Skim foam or fat from the surface as desired.
6. Season and reduce: Add the optional balsamic vinegar. Simmer until the gravy thickens to the desired texture; Chef John reduced his by nearly half for a richer flavor. Add chopped sage near the end. Wait to salt until the gravy has finished reducing, then season to taste.
7. Strain if desired: Strain for smoother gravy, or leave it unstrained for a more rustic, country-style texture. Serve drizzled over the turkey.

Tips and Variations

• For thicker gravy without reducing it as much, use double the amount of fat and flour when making the roux.
• The amount of reduction can vary depending on the pan and how much stock you have.
• Balsamic vinegar is optional; Chef John says it balances the gravy’s sweetness and acidity.

Equipment and Preparation

Use a saucepan and, if you want smooth gravy, a strainer. Have the turkey drippings and strained stock ready. Loosely cover the cooked turkey with foil while the gravy simmers.

Presenter: Chef John, Food Wishes. He refers viewers to foodwishes.com for the ingredients and more information.