The Perfect Turkey Gravy: Frying Secrets Revealed

Making gravy for a turkey fryer is a simple process that can be done in advance to save time on Thanksgiving day. The key ingredients are turkey drippings, fat, flour, and broth. The standard roux ratio is equal parts fat and flour, cooked together to thicken the gravy. You can add flavour with vegetables, herbs, or even wine.

Using turkey drippings

Using the drippings from a roast turkey is a great way to make a classic, old-fashioned gravy. This method produces a gravy that is full of flavour, and it can be made in just a few simple steps.

First, remove the turkey from the roasting pan, tipping it upright to let the juices run out into the pan. If there are enough drippings to coat the bottom of the pan, you're good to go. If not, add a cup of low-sodium turkey broth and bring it to a simmer, scraping up the drippings from the bottom of the pan.

Next, pour the drippings into a liquid measuring cup and let the fat separate on the top. Spoon off the fat and measure it, adding vegetable oil or melted butter if you need more. You should aim for 1/4 cup of fat. Now, add enough turkey broth to the remaining drippings to make 2 cups.

To make the roux, heat the fat in a saucepan, then whisk in an equal amount of all-purpose flour. Cook for a minute or two to remove the floury taste, whisking constantly. You can add a splash of wine or sherry at this point if you like.

Now, whisk in the drippings and simmer until you reach your desired consistency. If you've been whisking constantly, you shouldn't have any lumps, but if you do, there are ways to fix this. You can also add giblets and the turkey neck to the gravy for extra flavour.

Finally, season the gravy with salt and pepper to taste, and serve. This gravy can be made ahead of time and stored in an airtight container in the refrigerator for up to five days, or frozen for up to two months.

Adding butter and flour

• Start by melting butter in a medium-sized saucepan over medium heat. The amount of butter you use can vary depending on your preference, but a typical starting point is 1/4 cup (about 55 grams) of unsalted butter.
• Once the butter is melted, it's time to add the flour. For every tablespoon of butter, you'll want to add around one tablespoon of all-purpose flour. Whisk the flour into the butter until it's fully incorporated.
• Cook the butter and flour mixture for a minute or two. This step cooks out the raw flour taste and gives your gravy a nuttier, more complex flavour. Be sure to stir constantly to prevent lumps from forming. The mixture should take on a light brown colour.
• At this point, you can gradually whisk in your reserved pan drippings from the turkey. If you don't have enough drippings, you can supplement with turkey or chicken broth. Add enough liquid to reach your desired consistency.
• Bring the mixture to a boil, then reduce the heat and simmer it, whisking constantly, until it thickens to your desired consistency. This usually takes around 5-10 minutes.
• Finally, season your gravy with salt and pepper to taste. You can also add in some fresh herbs like parsley or thyme for extra flavour.

Remember, the key to smooth, lump-free gravy is to whisk vigorously and add your liquids slowly. With these steps, you'll have delicious, buttery turkey gravy to enjoy with your fried turkey!

Simmering and seasoning

Firstly, prepare the base for your gravy by combining the right ingredients. This typically includes turkey drippings, butter, flour, and seasonings like thyme, parsley, or black pepper. You can also add vegetables like onions, carrots, and celery for extra flavour. If you're short on turkey drippings, you can supplement with chicken or turkey broth.

Once you have your ingredients ready, it's time to start simmering. Melt the butter in a saucepan over medium heat. Gradually whisk in the flour, cooking it until it's lightly browned and has lost its raw flour taste. This step is crucial for creating a smooth and flavourful gravy.

Now, it's time to add the liquid. Gradually whisk in the turkey drippings, broth, or a combination of both. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Continue whisking to ensure your gravy is smooth and free of lumps.

Let the gravy simmer until it reaches your desired consistency. If you prefer a thicker gravy, simply simmer it for a few minutes longer. Remember, gravy thickens as it cools, so take that into account.

Finally, season to taste. Add salt and pepper, and any additional herbs or spices you desire. Remember, it's easier to add more seasoning than to take it away, so start with a small amount and adjust as needed.

Your gravy is now ready to serve! Keep it warm until you're ready to pour it over your roasted turkey and mashed potatoes.

Making stock

Firstly, gather your ingredients. You will need a turkey neck, gizzards, and trimmings, as well as vegetables like onions, carrots, and celery. You will also require some fat or oil, such as the fat from turkey drippings, butter, or vegetable oil. Additionally, you will need chicken or turkey stock, and herbs like thyme, rosemary, or parsley.

To start, chop the turkey neck, gizzards, and trimmings into small chunks. Heat some oil or fat in a saucepan over medium-high heat. Add the chopped turkey parts and vegetables to the pan and cook until they are well browned. This step will add a lot of flavour to your stock.

Next, add your stock to the pan, along with any desired herbs and spices. Bring the mixture to a boil and then reduce the heat to a simmer. Allow it to simmer for about an hour, infusing all the flavours into the stock.

Once done, strain the stock through a fine-mesh strainer to separate the solids from the liquid. Discard the solids and set the stock aside. You should have about a quart of stock; if not, you can add some water or more stock to make up the difference.

Now, you can move on to making the roux for your gravy. Melt some butter in a separate saucepan over medium heat. Add an equal amount of flour to the butter and cook the mixture, stirring constantly, until it turns golden brown. This step cooks out the raw flour taste and adds a nutty aroma to your gravy.

Finally, slowly whisk in the fortified stock that you prepared earlier into the roux. Make sure to whisk vigorously to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer until it reaches your desired consistency.

And that's it! You've made a delicious stock for your turkey gravy. Remember, you can make this stock ahead of time and store it in the refrigerator for up to five days. Simply reheat it gently when you're ready to use it, and adjust the seasoning as needed.

Thickening the gravy

Firstly, it is important to note the standard ratio for making a roux, which is the fat-flour mixture used to thicken the gravy. The ratio is equal parts fat to flour. For example, if you have 1/4 cup of fat, you will need 1/4 cup of all-purpose flour. This ratio can be adjusted based on the desired thickness of the gravy. It is easier to thin out a thick gravy than to thicken a thin one, so it is advisable to start with less liquid.

To make the roux, heat the fat in a saucepan over medium to high heat. Once the fat is hot, whisk in the flour and cook the mixture until it is lightly browned. This step cooks out the raw flour taste and adds a nutty aroma to the gravy. For a darker gravy, cook the flour for a deeper brown colour.

Now, it's time to add the liquid. Slowly whisk in the liquid, adding it in a thin, steady stream. This step is crucial for achieving a smooth gravy. The slower you add the liquid and the harder you whisk, the smoother your gravy will be. Make sure to whisk vigorously to prevent lumps from forming.

If you are using pan drippings, strain them through a fine-mesh sieve to separate the solids from the liquid. You can also skim off the excess fat that rises to the top. You will need about 2 to 2 1/2 cups of pan drippings or stock for your gravy. If you don't have enough, you can supplement with chicken or turkey broth.

Once you've added all the liquid, bring it to a boil and then reduce the heat to a simmer. Let the gravy cook until it reaches your desired consistency. For a thicker gravy, maintain a gentle simmer for a few minutes. Remember to season with salt and pepper only at the end, as seasoning too early can concentrate the salt and make it too strong.

Finally, taste the gravy and adjust the seasoning as needed. You can also add fresh herbs like thyme, rosemary, or sage to enhance the flavour. Your gravy is now ready to serve!

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