Basic Turkey Gravy | Thanksgiving Recipes |Martha Stewart

I actually love turkey gravy for me this is the most important part of the meal I put it on everything um and I think that there are a few things that you can do with with the preparation for this to make it the perfect gravy and not stress about it I think people find this sometimes kind of stressful well yeah because they remember their mother's inci white gravy that went over everything and it had no taste it was just like glue exactly not my mom's not myom not mine either my mother makes a delicious gravy mom you make a great gravy my mother made delicious grav but but she used the drippings in the pan as you everyone should and this is all these are all things that every every Chef or any cook at home that's making Thanksgiving meal has all of these ingredients anyway because let's start down here the first thing the most important part of a delicious turkey gravy is making a turkey stock so the first thing that we're going to do we have the neck and the gizzards from the turkey you add that that looks like the other half of the stomach yeah it was missing the neck the liver y see I never put the liver in my stock but it makes it it even gives it a richer flavor okay so everything else we have the onions if you want to help me add everything in we've got onions carrots one baile pepper corns very important celery onion and then I like to add a little bit of chicken stock because this is going to give it even more flavor oh so you're adding stock to I add stock to to the water you can use all water if you don't have that that's fine but the more flavor you have in this the better your gravy is going to be so this is the Point Cook this for at least 2 hours I just cook it all morning you can cook it as long as you want you can forget about it the longer it Cooks the more flavor on the back of your stove just keep it there ex and it smells delicious yeah while your turkey is roasting the second most important part of a gravy is the thickener making it that proper consist a rue or a I do a rue you can do a slurry and we have different options here I'm going to show you how to make a r and this is so easy and this is actually something that you can make ahead of time I'll make a slurry this is wandra which I know you you like to use for the slurry I use butter it's it's equal parts uh butter and flour and I use like 3 tablespoons of uh for a large turkey 3 tbsps of flour and about a cup of water you can use stock if you want it cold stock though don't add hot stock to the flour and what we are both doing is dissolving the flour if you put flour directly into a hot liquid it's going to separate and Clump and it's not going to thicken so the point is whether you're making a rue or a slurry you can make this with corn starch and it's equal parts cornstarch and water I like flour better for I do too I do too and it Cooks down I mean it's going to give it a better am I going to use that or we're going to De glaze this oh okay okay so the so we're going to go ahead and make the Rue and the way you do that you take a stick of butter and then you whisk in your flour and cook until and you cook it you can cook it for 5 minutes or you can cook it for 15 the longer you cook it the more flavor it has it's going to going to have a Nutty sort of nice Aroma and it's going to add more flavor should I add wine to this yes so we're going to De glaze our pan this is the pan we used to roast the turkey in and we're using a very nice Pino GRE a nice dry white wine yes and that's perfect this is this is where the flavor all comes from yes how much that's good you can use half a cup 3/4 of a cup a cup and you're just going to cook that down and scraping as you go because this is really this is what makes it so good and it gives it that darker the darker color darker color Yes you don't okay so let's turn this up and get this boiling what we can also do is add the drippings to this oh yes so this is a very uh useful tool this is one of those fat separators so what you're going to be pouring out you can watch there's the fat on the top about an inch of fat and below is the uh the lovely liquid that came out of the pan the uh meat juices and when you pour look what's pouring it's the meat juic is not the fat exactly and so we're going to just keep how many of you have have these at home not very many these are key this is so important this is so good to have it's true see I'm still pouring just meat juice rather than fat see the fat is still there an inch of fat oh there are tools out there that help you and this is one of them that's true okay so I got most of that out there okay that's perfect so then to this we have stra this is you know cooked down for 2 and 1 half 3 hours those on yes and then strain so this is the strained turkey stock yes okay and so that to that I'm going to add in here okay so we're making a lot of gravy yeah but you love grav I know I mean if you're going to use it on everything and if you're cooking for a lot of people you want to make sure there's enough so are you going to use Rue in this one or slurry we're going to use Rue if that's okay with you unless you want to use a slurry n it's okay so once this comes to a boil which it's not yet but we can we can go with it we're going to it's almost boiling yeah it's close you can whisk in the RO this is a room temperature Rue um and this is so it got a nice a darkish color yeah this I cooked for about 15 minutes and it's got a nice if you smell it it's got almost got like a Nutty uh scent to it so then as you if you don't mind whisking while I put this in and as you whisk and and put that in it's not going to Clump up the way you would if you just tried to put flour directly in as this boils down that's what's going to make it thicker that's going to give you that nice consistency so you can start with using about two or three tablespoons as you go you can add more right depending on how thick you want your gravy if you make it too thick it's fine just add a little bit more um stock to it and thin it out and that can you can do this ahead of time you can have it you can refrigerate it even a day ahead of time and then when you're ready to serve it put a little stock in it and loosen it up we will strain this yes and that's what we have here we have a strained here I'll take that we have a strained gravy here gravy yes so once you have that this is perfect you can just this you don't need to do anything else if you want to add more flavors to it there are options of course you can use sauteed mushrooms look isn't that beautiful now that's what I I don't know if it was gravy but today in the newspaper the addition of Chantell just a few Chantel are these crei and Chantell these are mixed mushroom should I put those in no why don't we deglaze the pan with a little madira oh okay this is is going to give it even more flavor I mean and that's you know again you can just serve this just like it is but if you want to add a little punch to it you can do a little go with it you can use herbs which we have fresh herbs um parsley chives Teragon we have one with cognac and a little grainy mustard and a little touch of heavy cream and now this can go into the gravy and then that can go straight into the gravy okay so here we go with our beautiful sauteed mushrooms and herbs into the gravy and you have a spectacular addition uh to the Turkey Day dinner this is really great thanks Sarah for all the for me of course and now you don't have to be afraid of your gravy

Channel: Martha Stewart

Views: 1,229,972

Keywords: Martha, Stewart, Martha Stewart, Martha Stewart Living, Home living, Sarah Mastracco, Gravy, Thanksgiving, Turkey, cooking, recipe

Id: LHAgkyPlz1I

Length: 7min 9sec (429 seconds)

Published: Tue Nov 13 2012