Even after making a perfect, moist, tender turkey (click HERE to see the Serious Foodie recipe for the Best Thanksgiving Turkey), you most likely will want some gravy.
The November, 2014 issue of Bon Appetit covered the basics: a homemade long-simmered stock, creating a dark, toasty roux, and adding hot stock to the roux to eliminate lumps (click HERE for the Bon Appetit link).
The one disadvantage with our grilled turkey recipe is that we will not have the pan drippings to work with, as a flavor boost. But will still have an outstanding gravy to share with you. We’ve added a few touches to the Bon Appetit recipe – and we vouch for the fact that it is the best gravy we have ever had.
- Neck, backbone, and other parts (pieces from spatchcocked turkey – no gizzards!)
- 2 tbs. olive oil
- ½ medium sweet onion, diced
- 1 medium carrot, diced
- 1 stock celery, diced
- 1 clove garlic, chopped
- 3 sprigs of thyme
- Bay leaf
- 3 sprigs parsley
- 6 black pepper corns
- 1/2 cup dry sherry
Directions for Turkey Stock:
- Heat olive oil in medium stock pot on medium heat. Brown the turkey parts on all sides, about 10 minutes. Lightly salt and pepper.
- Add the mirapoix, and sauté until the onions are translucent. Add the chopped garlic, and sauté for 1 minute. Add in 2 quarts of cold water, then bring to a boil.
- Add the herbs and peppercorns. Add salt to taste (at least 2 tsp.). Slowly simmer for 2 to 3 hours. Add the sherry about 1/2 hour before you are done.
- Strain and cool. Best to make the day before – skim fat before using.
- 2 tbs. olive oil
- 2 chopped shallots
- 1 bottle brown ale
- 3 cups of poultry stock
- 2 tsp. apple cider vinegar
- 1 tbs. soy sauce
- Chopped fresh thyme
- Salt and pepper
- 2-3 tbs. dark roux
Directions for Gravy:
- Heat olive oil in sauce pan on medium heat. Sauté the chopped shallots for 2 minutes.
- Add the beer, and cook for 2 minutes. Add in the poultry stock.
- Add the vinegar and soy sauce, and cook for 3 minutes. Add in the chopped thyme, and salt and pepper to taste.
- Add a few tablespoons of hot sauce to the roux, and stir until fully dissolved. Slowly add the roux to the sauce while vigorously stirring. Cook for 5 minutes or more until the sauce thickens