Lauren Allen of the website Tastes Better From Scratch always ate two turkeys for Thanksgiving dinner when she was a kid. One was made by her mother, and the other by her grandmother.
“We both used turkey drippings to make the best homemade gravy,” she recalled.
Allen, who is based in Arizona, noted that the recipe uses both turkey giblets and drippings for a deeper flavor and creaminess (you don't have to use the giblets if you prefer). ).
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“I love pouring it over the turkey and making a little 'well' with the mashed potatoes and pouring it in,” she told FOX News Digital.
She also says this gravy is best drizzled over leftover turkey and cranberry sandwiches the next day.
Turkey Gravy Recipe by Lauren Allen of Tastes Better From Scratch
Preparation time: 10 minutes
Cooking time: 10 minutes
Makes 15 servings
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Device
pot
perforated spoon
whisk for mixing
Check out Lauren Allen's recipe for homemade turkey gravy from Tastes Better From Scratch. (Lauren Allen/Improving Taste from Scratch)
material
drippings from roasted turkey
1/2 cup all-purpose flour
4 cups low-sodium chicken soup (or turkey or vegetable soup)
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salt, pepper, appropriate amount
Raw turkey giblets and neck (optional)
direction
1. Place turkey neck, heart, liver, and gizzard in a medium saucepan.
Cover the giblets completely with water and bring the water to a boil. Bring to a boil and simmer for 1 hour or until the meat is cooked through.
2. Next, use a slotted spoon to remove the giblets from the water and set aside.
At this point, you can decide whether to discard the liquid from the giblet water or save a small amount to use in the final step of making the gravy, if you need to thin the gravy. Otherwise, this liquid is not needed.
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3. Once the giblets have cooled, remove and discard the liver (I don't really like liver as it adds a very strong taste and flavor). Use your fingers to remove the meat from the turkey neck. Add the meat to the remaining giblets and discard the rest of the neck. Next, cut the giblets into small pieces and set aside for the gravy.
4. Once the turkey is out of the oven, drain the drippings from the turkey roasting pan (whatever is left in the roasting pan after the turkey is cooked; this includes any melted fat or fallen meat pieces). big bowl. (Keep the pot away from your body and be careful not to burn yourself.)
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5. Next, let the drippings sit for a minute to allow the fat to naturally separate from the rest of the drippings. You will see that the fat rises to the top and any drippings or liquid remains at the bottom.
Use a large spoon or ladle to skim (remove) most of the fat from the top of the drippings.
6. To make the gravy, use a large pot and add 1 cup of the drippings to the pot. Add half a cup of flour to the pan and whisk until a smooth paste forms. (You'll have to use a little self-judgment at this point; you want a paste-like consistency. If it looks a little greasy, add more flour.)
Add flour to the gravy until it becomes a paste. If you think the gravy is too fatty, add more flour. (Lauren Allen/Improving Taste from Scratch)
7. Once you find the right consistency, slowly whisk the mixture over the fire until it starts to brown. You're making the rules.
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8. Once golden brown, add 4 cups of chicken stock and 1 cup of drippings.
9. Cook the gravy, whisking constantly, for about 5-8 minutes or until thickened. Next, add the organ meat.
10. At this point, decide for yourself whether you like your gravy thick or not. If the gravy is too thick, add more liquid from the giblet broth or drippings.
If the gravy is too thin, simmer for another 10 minutes. If it's still thin, add a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon water and add to the gravy).
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Continue cooking until the gravy reaches your desired consistency.
Once you're happy with the thickness of the gravy, season with salt and pepper and enjoy.
Season gravy with salt and pepper until desired taste. (Lauren Allen/Improving Taste from Scratch)
Store leftover gravy in an airtight container in the refrigerator for up to 3 days.
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This original recipe belongs to Lauren Allen of Tastes Better From Scratch and was shared with Fox News Digital.
