Description
Rich and velvety michael symon turkey gravy elevates holiday meals with deep, savory flavors. Home cooks can master this classic sauce using pan drippings, stock, and expert whisking techniques for silky smooth results.
Ingredients
Scale
- 1 serving giblets and neck of uncooked turkey, optional
- 1 serving pepper, to taste
- 1 serving salt, to taste
- 1 serving drippings from roasted turkey
- ½ cup (60 g) all-purpose flour
- 4 cups (960 ml) low-sodium chicken broth (or turkey or vegetable broth)
Instructions
- Giblet Preparation: Clean turkey giblets and separate neck, heart, gizzards, and liver. Transfer to a medium saucepan, cover with cold water, and bring to a rolling boil. Reduce heat and simmer for 60 minutes until tender.
- Giblet Processing: Remove giblets with a slotted spoon, reserving cooking liquid. Finely chop neck and heart meat, discarding liver.
- Drippings Management: After roasting turkey, collect pan drippings in a large bowl. Allow fat to separate naturally, then skim off majority of surface fat, preserving flavorful liquid base.
- Roux Creation: In a clean saucepan, whisk drippings with flour to develop a smooth, lump-free roux. Cook over medium heat, stirring continuously until golden-brown with a nutty aroma.
- Liquid Integration: Gradually incorporate chicken broth and reserved drippings, whisking consistently to prevent lumps. Simmer for 5-8 minutes, stirring frequently, until gravy reaches a thick, luxurious consistency.
- Flavor Enhancement: Fold in chopped giblet meat, adjusting gravy thickness with reserved giblet broth if needed. Season with kosher salt and freshly ground black pepper, tasting and adjusting to achieve a perfectly balanced flavor profile.
Notes
- Prep Giblets Carefully: Clean and separate turkey giblets thoroughly to ensure a clean, high-quality base for your gravy.
- Simmer Slowly: Gentle, low-heat cooking extracts maximum flavor from giblets without toughening the meat.
- Manage Fat Wisely: Allow drippings to rest and naturally separate, skimming excess fat for a rich, clean-tasting gravy.
- Watch Roux Color: Cook roux until golden-brown with a nutty aroma, which develops deeper flavor and prevents raw flour taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Snacks
- Method: Boiling, Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 100
- Sugar: 0g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg