The Best Gravy You'll Ever Make | Epicurious 101

I'm Frank Proto professional chef and culinary instructor and today I'm going to show you how to make the best gravy you've ever had silky smooth flavorful gravy that anyone can make this is gravy 101 gravy is a sauce made from the thickened and seasoned juices of cooked meat people usually make gravy when they're doing a large roast and they have all the drippings in the roasting pan pretty much anytime you make a roast you should be making gravy today I'm going to show you how to make the classic version that I was taught in culinary school many moons go in order to make a delicious gravy you have to season your protein and get yourself some Mira a classic mirror paw is 50% onions 25% carrots and 25% celery that's all it is it sounds fancy it's just onions and celery and carrots there are two main reasons I use a Mira for my roast first of all it's going to keep my roast off the bottom of the pan and it's not going to Stew in its own juices second of all I want this to flavor my juices I'm going to get some really nice caramelization and flavor from this miror pla all you really have to do is put these into the pan you'll notice that I cut everything really large I don't want these to fall apart I want them to hold their shape if we cut them really small they're going to give off too much flavor and we'll taste veggies not turkey in our gravy when I went to colonary school my basic skills teacher always told us to leave the skin on your onions when you're doing a gravy or a stock it lends color to our finished product so our basic mirror plaws in there I'm going to add a head of garlic cut in half I'm going to add a couple of bay leaves and some time so I'm just going to give it a little bit of oil a little bit of salt I'm just going to give it a little light toss and then I'm going to Bunch everything into the middle of my pan and that's going to be where my turkey is going to rest I also have a neck which I'm going to add into there that neck is going to give us flavor and I also have this bag if you've taken this out of your turkey you have no idea what it is it's the bag of giblets and that usually has livers and gizzards and hearts in it I add those giblet to the base of My Pan it's going to help to flavor my gravy I'm going to oil this baby down I'm going to do salt and pepper throw a little salt into the turkey too I have my Mira in the pan it's seasoned up I have my turkey in the pan it's seasoned up I got my giblets in there too we're going to fly this bird into the oven 425 for the first hour that's going to jump start the Browning on the skin and then I'm going to lower it down to 325 so that my turkey stays nice and juicy the turkey is out of the oven it's golden brown and delicious but I want you to see this look at all these delicious juices in there you can see our vegetables are nice and caramelized we rested the bird for about 10 to 15 minutes when you cook it the juices kind of all go towards the center when you rest the juices kind of relax and go back into the turkey whatever juices don't stay in the turkey go to the bottom of the pan to make a great gravy so what I do is just stick this into the cavity and I lift my bird out I'm going to drain any excess juices from the inside of the bird I want to keep all those juices remember that's our flavor and we can put this aside what we're left with in the pan is all the juices and drippings from the turkey and because we we stacked that Mara up really high the bird got brown on the bottom and we collected the juice in the bottom of the pan and that is the base for a delicious gravy I've seen people throw this away and it made me pull my hair out all the flavor we need for our gravy is here already we just have a few more steps until we have a beautiful silky delicious gravy I have my roasting pan with all my turkey parts miraa and juices what I'm going to do is I'm going to turn this up and I'm going to let the juices boil down to make a fond we're going to use the turkey fat to make the r a r is usually equal parts fat and flour and it's used to thicken soups stews sauces and gravies let this cook out let's evaporate all the liquid and then we can add our flour if you look in my pan we start to see a slick of oil on top like an oil slick of turkey fat and that's what I want what I'm trying to do here is create a fond f o n d fond is the caramelized juices at the bottom of the pan the Fat's starting to separate out from the juices it's starting to look like a little greasy or oily and that's what I'm looking for once we start seeing clear fat at the top we're good to go at this point we can make the rud with the turkey fat I have this on a medium heat I'm going to sprinkle some flour all around so that it soaks up all that beautiful turkey fat stir stir stir the fat is combining with the flour and that's going to make us a nice room what I'm looking for here is that we don't see any more fat on the surface of the pan so just enough flour to soak up all that fat and we can add some stock I like to use turkey stock you can use chicken stock whatever stock makes you happy and what we can do now is start scraping the bottom and getting all of that beautiful fond off the bottom of the pan and now all I want to do is start stirring it until it starts to thicken at this point if your gravy is too thick you can add a little more stock if it's too liquidy let it cook a little longer and see if it actually thickens up I'm going to let this come to a simmer I'm going to keep stirring it so it doesn't stick anymore and I'm going to keep scraping the bottom to get any of that beautiful fond off of the bottom as my gravy starts to thicken I want to give it a taste just a preliminary taste to see where my seasoning is at all right definitely needs a little salt you can also see that it's a little on the thick side so I'm just going to add a little more stock if it's too thick we add a little more stock if it's not thick enough we reduce it a little let it come back up to a simmer and see where we're at one last taste tastes good I think we're ready to strain and I'm just going to dump this through the strainer couple of things I want to keep in mind when I strain is I don't want to push these vegetables through it's going to leave little bits and pieces floating in my gravy so I just want to let the juice fall through and stir lightly trying not to break up too many things here we have our finished gravy now I want you to listen really quick I'm going to get a ladle full what do you hear it kind of sounds smooth right if I did that and I heard plopping that would mean my gravy is way too thick and we can adjust with more stock this one is the perfect consistency we've taken all this time to make this beautiful luxurious gravy it needs to have a gravy boat put it in a vehicle that makes your gravy look even better so I'm going to ladle it in this gravy looks good enough to drink but I have a better idea remember that turkey I roasted earlier well here it is on the plate and the only way to make it better is to take the star of the show and slather it all over our turkey ooh I don't know about you but I like my turkey to swim in the deep end of the gravy let's taste now I'm going to get a lot of gravy on this baby let's slather it on there first thing I taste in the gravy is that it's roasty and delicious it's got a really great consistency it's luxurious it's silky it's not thick and lumpy and it sticks to the meat and that's what I want we've taken a lot of care to make this gravy we roasted a turkey we made the miraa we made a r out of the fat we made it so it was the right consistency and the thing that a good gravy does is it raises everything up it takes this turkey that could be a little dry and Bland and makes it that much better take your time and your gravy will be as good as [Music] mine

Channel: Epicurious

Views: 446,503

Keywords: best gravy recipe, chicken gravy, chicken gravy recipe, cooking tutorial, easy gravy recipe, epicurious, epicurious 101, food, frank proto, gravy, gravy at home, gravy chicken recipes, gravy recipe, gravy tutorial, holiday cooking, holiday cooking recipe, how to cook gravy, how to make gravy, how to make gravy at home, make gravy at home, mushroom gravy, professional chef, thanksgiving, thanksgiving cooking, thanksgiving gravy recipe, thanksgiving roast

Id: Yl-2LikZE1Y

Length: 7min 15sec (435 seconds)

Published: Wed Nov 15 2023