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  • Megan Bliss

Turkey Gravy

Thanksgiving is just around the corner and it is such an American tradition. It is weird to think that everyone is eating the same Turkey dinner just with a lot of different twists. My brother-in-law wanted to learn how to make gravy. He was tired of the stuff in the jar. So here it is the how to make gravy recipe!

Turkey Gravy

6 cups broth, see instructions

2 Tablespoon Better than Bouillon Turkey Base or Chicken Base

1/2 cup corn starch

1 cup cold water or milk

1 teaspoon poultry seasoning or ground sage.

1 teaspoon garlic powder

1 teaspoon onion power

Salt and Pepper to taste

Remove your Roasted Turkey from the roasting pan and set aside. Cover turkey with foil and let rest before carving.

Pour drippings that are in the pan into a large measuring cup. DO NOT CLEAN THIS PAN. Let the broth cool slightly and spoon off some of the fat that floats to the top. Add water and below broth to measure 6 cups. Add this broth and liquid back into the “Dirty” roasting pan. Remove and discard any skin pieces that might be left behind. Stir with a spatula or whisk to get all the browned bits from the bottom of the pan. Stir until boiling and the brown bits are off the bottom of the pan. Add 2 Tablespoon of the turkey base.

In a small bowl combine the corn starch and the cold water or milk, stir until combined and there are no lumps. Whisk the cornstarch mixture into the boiling broth, WHISKING constantly. The gravy will thicken as it comes back to the boil. Add spices simmer, and CAREFULLY TASTE IT! Depending on how it tastes, add more turkey base, seasonings and salt and pepper. You may strain the gravy to remove the “chunks” if desired.

My dad always liked Giblet Gravy so here is that recipe. Not too many people in my family like giblets so we just add the “giblets” to only a small amount of the gravy and serve it separately.

BROTH for gravy. In a small saucepan add 4 cups of water, 1 stalk of celery, ½ of a white onion, and the turkey neck, tips of the wings, heart, and gizzard. BUT DO NOT ADD THE LIVER YET. (All that stuff you pull out of the inside of the turkey.) Cover and simmer. KEEP CHECKING to be sure it has enough water. After 2 hours, add the liver (if desired) and simmer another 20 minutes. KEEP THE BROTH FOR YOUR GRAVY, just add this giblet broth to the broth/water measurement. Cool the meat and then cut into diced tiny pieces, pick the meat from the neck. Discard the celery and onion. Add this meat to the gravy just before serving.

**I just use the broth for the gravy and discard the Giblets, I also don’t add the liver into the broth as I don’t like the taste. I also think gravy is the best part of Thanksgiving, so I doubled this recipe and have a lot of gravy. You may have to use more turkey base.

Gluten Free as I used cornstarch and Better than Bouillon Base.


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