Turkey Gravy 3 ways

Buy the best quality Turkey you can find and afford.  After roasting a turkey, save all the drippings. The bits of debris that stick to the roasting pan, are super flavor enhancers, deglaze them with white wine or a bit of organic apple cider vinegar & water. To take flavors over the top, add slow cooked turkey bone broth for a new level of umami.  *Turkey Bone Broth must be made a few days to 1 week ahead, see recipe below.

Here are 3 ways to make Turkey Gravy

1. Simple Gravy from deglazed pan drippings

This is usually done while the bird is resting.  Place roasting pan over burner, on medium.  Add about 1/4 cup of white wine and scrape to loosen debris.  Add 1/4 to 1/2 cup flour, to make a paste.  While whisking cook a bit so the flour won’t taste raw.  Add about 1/4 cup of Turkey Bone Broth*, or if not available giblet broth (this can be from simmered neck and giblets while turkey is roasting). Thin down with more liquid until it looks like gravy.

2. Dry Roux Gravy

Place 1/2 to 1 cup of flour in skillet.  Heat on medium high whisking constantly.  After a bit it will began to brown. Cook until flour reaches nut brown.  Add equal part of sweet butter. Make a paste add decanting’s from turkey roasting pan, and *Turkey Bone Broth, or giblet broth until it looks like gravy.

3. Wet Roux Gravy

On medium high heat melt sweet butter.  Add equal amount of flour.  Whisk constantly, until it reaches a nut color.  This could take an hour, more or less.  If it burns throw it out and start over.  Gradually add pan drippings, add Turkey Bone Broth, until it looks like gravy.

Turkey Bone Broth

I’m passionate about making bone broth because; it has tremendous health benefits, it makes everything taste fabulous, and it uses up everything.  See Bone Broth or Stock for more info.  Here in a few words I’ll give the basic recipe, if you have cooked a turkey (or chicken) before the holidays it’s a great way to build up broth/stock to use later.

Turkey Bone Broth

• Save every scrap of turkey bone skin gristle and meat leftover.
•  Cover with filtered water and filtered water ice.
•  Add 2-3 tablespoons organic apple cider vinegar.
• Let sit a room temperature for 1-2 hours.  The cold water and vinegar will draw the good stuff out of the bones.
• Bring to a boil
• Reduce to a low simmer.
• Put a lid on it and let it cook a very long time.  I cook mine 3-4 days on the stove, and 5-6 in a crock pot.
• When you feel it’s just about done. Clean vegetable scraps and add them, don’t cook more than after a couple of hours longer, because after that the vegetables can give off a bitter taste.
• Discard everything but liquid.
• Cool, refrigerate and remove fat cap, if you get one.  Save the fat for gravy!
• Freeze  with in 2-3 days.