Even the best cooks can’t predict the drippings their turkeys will yield. And if you’ve gone a nontraditional route with the bird (deep-frying, for example, or injecting it with some exotic seasoning), you might not have enough pan juices or the right sort of drippings for a traditional gravy.
To help turn that “good grief!” feeling into good gravy, I asked three local gravy gurus for advice: Jo Anne Garvey, a chef-instructor at the Institute for the Culinary Arts at Omaha’s Metropolitan Community College; Mike Hoppe, director of the culinary program at Iowa Western Community College in Council Bluffs; and Ron Kapoun, chef at Omaha’s Bohemian Cafe.
All agree: At its most basic, gravy is a thickened liquid. At its Thanksgiving best, it sings of roasted turkey flavor, coats the back of a spoon, has no lumps, is plentiful and doesn’t come from a can, carton or plastic pouch.
The four of us brainstormed about some common problems and fixes, and I used their advice and a few reliable culinary texts to develop and test a make-ahead gravy recipe, fine-tune some basic recipes for quick gravy and compile a troubleshooting guide for what to do if, despite your best efforts, the gravy goes awry.
We also talked a lot about the building blocks for gravy: the best liquid and the most appropriate thickener.
“You gotta have good stock first, and good drippings,” said Kapoun, who makes 10 to 15 gallons of gravy a day at the Bohemian Cafe.
Whether you’re making the Thanksgiving gravy ahead of time or not, you want the liquid at the heart of it to be infused with roasted turkey flavor. You can get there by making an unsalted stock of your own from bones you’ve saved and frozen from past roasts or from inexpensive turkey parts (like necks and wings) that you roast with vegetables to give them color.
Or you can rely on pan drippings (from a bird that you’ve roasted atop onions, carrots and celery) bolstered by the best low-sodium broth or unsalted stock you can find.
Turkey Gravy Too Salty
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