How to Make Gravy From Turkey Drippings | Turkey Tech Tips

and we're going to begin the gravy process here so ABC it's a lot of beautiful goodness I could have put vegetables in here such as mirepoix sell you want celery onion and carrots but I open find you get better quality fun just doing what we did oiling the turkey little salt everything is good and what we want to do is now recover a lot of these juices and fat we're just going to either chicken broth or in this case water we want to dissolve all that stuff that's in there so you need to work on it for a minute take a spatula or rubber scrapers I have here but we do want to dissolve all of this so all this becomes one homogenous mixture and your dishwasher will love you because all of your pans will be nice and clean so we're going to work on this for a few minutes and really scrape it really nice and clean okay so now we've scraped all these pan drippings using water or it could have been chicken broth but there's so much good flavor there I don't think you really need to actually use the broth so it's all nice and clean and what we're going to do is we're going to strain this now want to get all the bits and particles out of here so we're going to go ahead and pour it right through and you want something ideally something relatively tall slightly narrow and the reason is we want to separate the grease from the actual broth we're going to use the actual fat to make the thickener the roux and then the liquid is going to become the component for the gravy so again our pan is nice and clean we've got all the flavor out of there and your dishwasher will love you because it's not so hard to wash okay so this mixture has now settled a little bit you'll see there's a nice natural separation between the stock or the broth and then the grease on top we actually want that grease though that oil or fat is going to actually be is what's going to constitute our thickener for the sauce we make a simple thing called a roux so I'm going to transfer this fat into a separate pot getting it all so we're doing a skimming technique we're just getting the late a little bit below the surface sure there's all kinds of gadgets you can buy but sometimes just using what you have is usually a better case for professional tools so I've got most of the grease off that should be in pretty good shape we're going to heat that up now to start to make our Roux the remaining liquid we're going to pour into a separate pot to boil so we can make our gravy beautiful color so now we have that grease that's now heating up from the turkey roasting we're making something called route we're just going to basically add a little bit of all-purpose flour it's really a judgement call it's not exact science but what we're going to do is we're going to add enough of this flour to make it sort of a paste like consistency you can use a whisk certainly to do this but I want to get it to the point where it's gotten to the point where it looks a little bit like a stiff paste kind of a little stiffer than like peanut butter so we're just kind of going by ear with this if you take a look consistency wise it's turned into a paste it is important to continue to stir and cook this because the flour right now smells very raw it has a raw aroma to it which will transfer to the gravy that way so if you cook this for like 30 seconds or so and make what we refer to as a blond roux it's going to be a little bit darker in color but it's going to give less of a flower flavor that's always a big complaint with gravies but this is actually good because it's been cooking for a moment we're in pretty good shape now if you take a look we do have the liquid up to a boil now that was from our roasting pan what we chefs do differently than cooks at home as we actually add our roux often in smaller quantities to our boiling liquids so we're going to actually add a little bit we're going to take a whisk we're going to incorporate it it's going to start looking creamier it's going to have more of an opaque sort of color but we're going to add a little bit at a time whisking pretty rapidly to make sure that it all dissolves and it's a wise thing when you're dealing with Roux to actually go ahead and allow this to come to a full boil before you add any more I do actually want the sauce to be a little bit thin because then we're going to allow for reduction which means to cook it down further but I'm going to put another dollar now that first one is been incorporated we're going to whisk it in a little bit more so whisk with a sense of urgency have a good quality whisk that will actually dissolve really nicely into it bring it up to a full boil so again you can judge consistency so it's getting lightly thickened again that starch is going to take over and start to create a little bit of a sauce but I still can go a little bit thicker so I'm going to add the remainder of the little bit of rule made you don't really know exactly how much rule that's why we as chef prefer to add the roux to the liquid if there's extra rule left over not not a big deal we can save that to thicken other sauces so I put that last little bit incorporated into it we're going to whisk that in it's going to be to the point now where it's going to take on a little bit of a light gravy consistency you never want to use Roux to the point where it becomes instant gravy what I want to do is take it to the point where it's just starting to take on viscosity no longer is watery and what we're going to do now is we're going to keep this up at a full boil turn it down a little bit so we can skim any foam or impurities and within five minutes we're going to have a nice consistency gravy what the French call Knapp a to lightly coat the back of a spoon okay so now the gravy is reduced down in the French classical kitchen we call this a veloute turkey veloute at this point is when you want to taste it and make a judgement for flavor there may well be some salt flavor because we rub the turkey down with a decent amount of salt but you know we need a little bit here so I'm going to go a little pinch of kosher salt a little bit of black pepper classic French would always go with white pepper but we're in America so we'll add this to it and if you look at the consistency now it's not super thick but it's definitely not a it's no longer pouring like water it's got a light viscosity it's quite gorgeous a lot of chefs in the industry will sometimes make the gravy a little bit darker I wouldn't mind this to be a slight bit darker sometimes you could use a pinch of soy sauce this is actually product that's called caramel color there's various brand names but just gives you a little bit more richness if you decide to make it a little bit darker that's a personal decision but it's a beautiful gravy using all the pan drippings we didn't use any bouillon cubes or any broth from a can it had all the flavor in there in its own right thank you very much for watching I'm chef Jamie we are back from the lincoln color institute in Hartford Connecticut

Channel: Lincoln Tech

Views: 1,056,098

Keywords: How-to (Website Category), Thanksgiving (Holiday), Gravy (Food), Cooking (Interest), Chef (Profession), Cooking Show (TV Genre), Hartford (City/Town/Village), Lincoln Culinary Institute, Tips, Help, Recipe (Website Category), Dripping (Food), Food (TV Genre)

Id: im4qjOh1Hbc

Length: 6min 8sec (368 seconds)

Published: Wed Nov 19 2014