Now...the
gravy! I'll tell you two ways to make the gravy because I
know many people just love the typical clear, giblet gravy with
hard-boiled eggs. I prefer a brown gravy with turkey so
that's what I usually make.
First the giblet
gravy. If you have a pressure cooker there's nothing better
to cook the giblets in because they will be so tender you can cut
them with a fork...even the gizzard! I cook them for about
30-45 minutes in the pressure cooker. If you don't have a
pressure cooker you'll want to put them on to simmer when you put
the turkey in the oven as it will take a long time to get that
gizzard edible.
The most important
thing to make good gravy is using a roux
for thickening rather than the cornstarch and water mixture.
Cornstarch and water is a little quicker but it doesn't have the
flavor you get with a roux and the texture is watery and
gelatinous if you want to rewarm it for leftovers.
For traditional
giblet gravy you will need:
-
giblets, cooked
until tender and cut up with the meat from the neck
-
about a quart or
so of turkey broth
-
about a stick of
butter
-
about six
tablespoons of flour
-
salt and
fresh-cracked pepper to taste
-
2 hard-boiled
eggs
 I
start by melting the butter in a large sauce pan then add the
flour. Stir until well mixed and simmer for about a
minute. Then start stirring your turkey broth in (with the
giblets, salt and cracked pepper) until you have the right
consistency. You can always add a little more broth if it's
too thick but you'll have to make some more roux in a separate pan
if it's too thin so add a little less broth than you think you
will need. When the mixture boils it's done.
Remove from the heat. Slice the hard-boiled eggs into the
gravy, stir and serve.
For brown gravy you
will need:
-
giblets, cooked
until tender and cut up with the meat from the neck
-
about a quart or
so of turkey broth
-
about a stick of
butter
-
about six
tablespoons of flour
-
salt and
fresh-cracked pepper to taste
-
Kitchen Bouquet
or Gravy Master for color and flavor
I start by melting
the butter in a large sauce pan then add the flour. Stir
until well mixed and simmer for about a minute. Then start
stirring your turkey broth in (with the giblets, salt and cracked
pepper) until you have the right consistency. Add enough
Kitchen Bouquet or Gravy Master to make the gravy a nice brown
color. When the mixture boils it's done. Remove from
the heat and serve.
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