Turkey Gravy
We are inspired by a Cook's Illustrated article to make the base for our turkey gravy ahead of time. A quick turkey stock and turkey pan drippings are prepared the night before and combined with a browned butter roux and fresh orange juice just before the big feast. The gravy has a nice depth of flavor from the sage and thyme infused pan drippings and the orange juice. This was the first time we used a brown roux for the thickener and we were pleased with the taste. In the past we have used either turkey fat and flour or flour and water as the thickeners, but the browned butter adds a welcome nutty taste. Originally served as part of Thanksgiving.
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2¼ cups turkey broth (defatted and strained)
- reserved and refrigerated drippings from drumsticks
- ½ large orange
- salt & pepper
Instructions
In a medium sized pot, we melt the butter over medium-low heat. Using our flat whisk, we add the flour (now making a roux). We cook, stirring often with the whisk, for 10 minutes until it is very fragrant and the color of hazelnuts in their shell. Meanwhile, we microwave the defatted and strained turkey stock until hot—just a couple of minutes.
We add the hot stock to the brown roux and whisk until smooth. We bring the mixture up to a boil and then simmer for about half an hour, stirring occasionally. We want the gravy nicely thickened and flavorful.
The reserved drippings from the drumsticks from last night (or they could be from the big turkey) are heated in the microwave and then poured into our gravy separator. Leaving the fat behind, we add the tasty drippings to the gravy and simmer for a few minutes. Finally, we squeeze in the orange half through our strainer into the gravy and add salt and pepper to taste.
The gravy is served hot with turkey.