One of the most important components of an outstanding Thanksgiving Day menu is the turkey gravy - and, no, not from a can! Rich and satisfying gravy made from giblets, and succulently flavored by the turkey bones will make your celebratory meal memorable. Here is a recipe for the best ever turkey gravy from stock to finish.
To make a fail-proof gravy, you need three components: liquid, thickener and flavor.
For best results, the gravy should also include browned bits from the stock as well as turkey pieces. And keep in mind that the more starch you add, the thicker your gravy. To avoid a lumpy gravy, add the starch in gradually. You can also add a few tablespoons of butter to increase richness.
Makes about 10 cups
An alternative to cooking on the stovetop for 2 hours is to use a slow cooker on low for up to 12 hours. This stock can also be used to make soup or stuffing.
Makes about 8 cups
After you cook your turkey and transfer it to a carving board, the roasting pan will be full of succulent juices and browned bits. You will use these flavorful components for the gravy.
Makes 4 cups
Gravy can be frozen or kept refrigerated until ready to use. Before serving, add pan juices from roasted turkey to gravy if desired.
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