Classic Turkey Gravy topcook.tomathouse.com
Ingredients:
For the sauce:
- Turkey fat and juices from the pan after roasting
- 1/2 cup flour
- Worcestershire sauce
- Coarse salt and freshly ground black pepper
- 2 tbsp (30 g) butter
For the broth:
- 2 tbsp (30 g) butter
- 1 medium onion or leek, or 2 shallots, sliced
- Turkey neck and giblets
- 8 cups lightly salted chicken broth
- 3 sprigs of thyme, parsley, rosemary or sage
- 1 bay leaf
Preparation:
- While the turkey is roasting, prepare the broth: Melt the butter in a large saucepan over medium heat. Add the onion, turkey neck, and giblets and cook, stirring occasionally, for about 15 minutes. Add the chicken broth, herb sprigs, and bay leaf, cover, and simmer over low heat while the turkey roasts, about 2 hours. Strain the broth and keep hot.
- After baking, prepare the base for the sauce: Transfer the turkey from the pan to a cutting board. Pour the juices and fat from the pan into a special separator, which looks like a jug. Pour 1/2 cup of broth into the pan and, using a wooden spatula, scrape away any stuck-on turkey pieces. Then, add the pieces and the liquid to the separator.
- Before frying the roux, allow the fat to rise to the top; pour the separated liquid into the broth. Transfer 1/2 cup of the fat to a deep skillet and heat to medium heat. Add the flour and fry, stirring constantly, for about 4 minutes. For a darker sauce, you can increase the frying time.
- Gradually pour the hot broth into the pan with the dressing, stirring constantly, then bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Add Worcestershire sauce, salt, and pepper to taste. Stir in the butter.
Red tomato sauce for turkey.
Classic sauce
1/2 cup turkey roasting fat (if not enough fat, add butter)
1/2 cup flour
8 cups chicken broth or water
If the sauce turns out thick, add more liquid - broth or water.
If the sauce turns out to be runny, add mixed flour in equal quantities with fat.
If the sauce is lumpy, strain it through a fine sieve.
|