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The Best Gravy You'll Ever Make | Epicurious 101
recipe by Epicurious (@epicurious)
Ingredients:
- Onions (50% of mirepoix)
- Carrots (25% of mirepoix)
- Celery (25% of mirepoix)
- Head of garlic
- A couple of bay leaves
- Some thyme
- Oil (estimate: 2 tablespoons)
- Salt and pepper (to taste)
- Turkey neck and giblets
- Turkey (ready for roasting)
- Turkey or chicken stock (estimate: 4-6 cups)
- Flour (estimate: 1/2 cup)
Steps:
1
Season your protein well and prepare a classic mirepoix with onions, carrots, and celery.
2
Use a mirepoix to keep the roast off the bottom of the pan and flavor the juices with caramelization. Cut your vegetables large to maintain their shape and add color to the product by keeping the skin on your onions.
3
In the roasting pan, add the mirepoix, head of garlic cut in half, bay leaves, and thyme. Drizzle with oil, a bit of salt, and toss everything together.
4
Place the turkey on top of the bunch of vegetables in the middle. Add turkey neck and giblets to the base of the pan for additional flavor.
5
Rub the turkey with oil and season well with salt and pepper, including the inside. Place turkey in the pan with the seasoned mirepoix and giblets.
6
Roast the turkey at 425 degrees Fahrenheit for the first hour, then lower the temperature to 325 degrees Fahrenheit.
7
After the turkey is roasted golden brown, rest it for 10-15 minutes. Keep all juices and drippings from the turkey for gravy making.
8
Put roasting pan on the stove, allow the juices to boil down to create a fond, and prepare to make the roux with the turkey fat that separates.
9
Make the roux by sprinkling flour around the pan, allowing it to soak up all the turkey fat. Stir well to combine the flour and fat.
10
Gradually add stock while stirring, scraping the bottom of the pan to incorporate the fond. Continue stirring until the gravy thickens to desired consistency.
11
Let the gravy simmer while stirring and scraping the bottom to prevent sticking.
12
Taste the gravy and adjust seasoning with salt, and adjust thickness by adding more stock if necessary.
13
Strain the gravy to remove solids, making sure not to push through any vegetable bits to keep the gravy smooth.
14
Pour the finished gravy into a gravy boat, careful to maintain its perfect smooth consistency.
15
Serve the luxurious gravy over the roasted turkey to enhance its flavor and make it even more enjoyable.