Tuesday, November 25, 2014

Make Ahead Turkey Gravy - Thanksgiving series

It's "Kitchen Tip Tuesday - Thanksgiving Edition!" Today, I'm sharing a tried and true solution to the last minute "gravy scramble" when the turkey comes out of the oven...you know the one - wondering if there will be enough drippings, hoping the gravy doesn't turn out lumpy, all while your guests are waiting for you to sound the dinner bell. Avoid all that stress, and make your gravy ahead of time! Use turkey stock , OR chicken stock if you didn't make turkey stock ahead of time.  

So here's the big secret to awesome gravy every time, it's all about the ratio: 

To make delicious gravy in a large amount or small amount, you need only memorize a simple formula: 2T fat + 2T flour + 1 cup stock = gravy!  

By ingredients, this gravy is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, soy free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Steps marked with an asterisk (*) are child friendly for children who understand stove top safety!  
Click HERE for more information! 

Ingredients for Turkey Gravy:

Turkey stock (or Chicken Stock)
Giblet Stock (optional)
Kosher Salt
Ground Pepper

Fat (From the turkey drippings, olive oil, Dairy free/soy free margarine, schmaltz, etc.)

Directions for Turkey Gravy:

First, know how many cups of stock you want to work with, that will determine how much roux you will need to make.

Bring turkey stock and giblet stock together, to a gentle boil and in the meantime.... 

Make the roux. The roux is the thickening agent, it is the combination of the fat and flour, cooked together. (Cooking the flour in the fat gets rid of that raw flour taste, and allows it to incorporate more smoothly into the stock.) 

*To make the roux, melt/heat the fat in a saucepan, and whisk in the flour. Equal parts fat and flour! Cook for a couple of minutes. 

Whisk the roux slowly into the stock and then bring the whole thing to a simmer. It will start to thicken right away, and you can continue simmering away to continue thickening. I recommend simmering for at least 10 minutes, stirring occasionally. 

*Check your seasoning - gravy requires a decent amount of salt and pepper! 

Cool and store in an airtight container, in the refrigerator until Thanksgiving day. Reheat over low heat in a saucepan. It will be thick. When the turkey comes out of the oven, whisk the drippings from the pan right into the gravy. You'll end up with the perfect consistency, and delicious, homemade flavor!

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

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