How-To: Making Gravy

Can't have turkey without the gravy!

Super simple and very tasty.  Here's a how-to that explains it all.  And here's two great recipes that will give you perfect gravy for your holiday.

Making Gravy

The perfect complement to roast turkey and dressing, turkey gravy is especially delicious when made from the pan juices thickened with roux (a mixture of butter and flour) and enhanced with turkey or chicken stock. You can also flavor the gravy with sherry, Madeira or other wine.  (this is my favorite gravy recipe!)
Turkey Gravy
3/4 cup water
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
2 cups turkey or chicken stock
2 Tbs. dry sherry, Madeira or other wine (optional) (we used balsamic vinegar the other day!)
Salt and freshly ground pepper, to taste

1. Skim and discard any fat from the juices in the roasting pan. Or use a gravy separator and pour the defatted juices back into the pan.

2. Add the water to the pan and place over medium heat. Boil for 2 to 3 minutes, stirring with a wooden spoon to scrape up any browned bits. Transfer the juices to a bowl.

3. In a saucepan over medium heat, melt the butter until bubbly. Add the flour and whisk rapidly for a few seconds to cook the flour.

4. Rapidly whisk in the reserved pan juices and the stock. Cook until smooth and thickened, 1 to 2 minutes. Whisk in the sherry and season with salt and pepper.

5. If desired, pour the gravy through a fine-mesh sieve or chinois into a warmed sauceboat or wide-mouthed pitcher. Makes 2 to 2 1/2 cups gravy.

article and pictures curtesy of Williams-Sonoma

Here's another great gravy recipe that you can make ahead...and save yourself some time!

Make Ahead Turkey Gravy

·      YIELD: Makes 4 cups

Ingredients

·         2 1/4 pounds turkey drumsticks

·         3 carrots, cut into pieces

·         1 large onion, quartered

·         6 fresh parsley sprigs

·         1/3 cup vegetable oil

·         1/2 cup all-purpose flour

·         6 cups low-sodium chicken broth

·         1/2 teaspoon pepper

·         Salt to taste

Preparation

1. Brown Drumsticks and Veggies: Preheat oven to 400°. Pat drumsticks dry. Cook drumsticks and next 3 ingredients in hot oil in a large roasting pan over medium-high heat. Cook drumsticks 3 minutes on each side; cook vegetables, at the same time, stirring often.

2. Reserve Flavorful Pan Drippings: Bake drumsticks and vegetables in pan at 400° for 30 minutes or until a meat thermometer inserted into thickest portion of drumsticks registers 160°. Remove from oven. Remove and discard vegetables and parsley using a slotted spoon. Reserve drumsticks for another use.

3. Whisk in Chicken Broth and Stir Until Smooth: Whisk flour into hot drippings in pan, and cook over medium heat, whisking constantly, 1 minute. Gradually whisk in chicken broth until smooth. Whisk in pepper.

4. Cook Gravy to Thicken and Develop Flavor: Bring to a boil over medium-high heat, whisking occasionally. Reduce heat to medium, and gently boil, whisking occasionally, 45 minutes or until thick enough to coat the back of a spoon. Season with salt to taste

How To: Testing the Turkey for Doneness

How do you tell if the birdy is done???

It's hard to tell, I know...I've been there!  There are so many little "old tests of time" like if the leg falls off when pulled with no problem, it's done.  Or the leg juices run clear, it's done...But I want to be sure, you know what I mean?  No pink breasts in this house!

So here are some great tips.  The best way?  Use a meat thermometer...not that little red pop up thingy!

Testing the Turkey for Doneness

Probably the trickiest part of roasting a turkey is being sure the breast and thigh meat are done at the same time. All too often, the breast meat ends up dry and overcooked while you are waiting for the thighs to finish cooking. Any one of these techniques will help prevent the breast from overcooking:

For an unstuffed turkey, roast the turkey, breast side down, for the first one-third of the cooking time. This increases the rate at which the thighs cook, so they will be done at about the same time as the breast.

For a stuffed turkey, loosely cover the breast with a double-thick piece of aluminum foil for the first two-thirds of the cooking time. This slows the rate at which the breast cooks, so it will be done at about the same time as the thighs.

Checking the Internal Temperature
The breast and thighs must reach different internal temperatures for ideal doneness. The breast should register 165°F and the thigh, 175°F. Begin testing for doneness about 30 minutes before the total roasting time is reached.

The turkey will continue to cook internally after you remove it from the oven, so you may take it out when the thermometer registers 3° to 4°F below the minimum temperature. Then cover the bird loosely with aluminum foil.

If roasting a stuffed bird, be sure the stuffing reaches 165°F.

To test the breast:  Using an instant-read thermometer, insert it into the meatiest part, several inches above the wings.

To test the thigh:
Insert the instant-read thermometer away from the bone, alongside the opening of the main cavity underneath the drumstick. This is the meatiest part of the thigh.

article and pictures courtesy of Williams-Sonoma

How-To: Trussing a turkey

Ever want to know just how to tie up that bird?
Here you go! 

It's a great idea to obtain an evenly cooked turkey.  Let's take the mystery out of trussing.  Follow these easy instructions.

Trussing a turkey

Trussing, or tying, a turkey into a compact shape ensures it will cook evenly. After the turkey is roasted and the twine is removed, the turkey will still hold its shape for easier carving.

Trussing an Unstuffed Turkey

Step 1: Set the turkey breast side up. Cross the legs and loop a piece of kitchen twine over, around and under the crossed legs several times, tying securely.

Step 2: Tuck the first joint of each wing under the body of the bird.

Trussing a Stuffed Turkey
Just before roasting, fill the body and neck cavities loosely with dressing; do not overfill. Pass trussing pins through the skin on both sides of the body cavity. Starting at the topmost pin, lace a piece of kitchen twine back and forth as you would shoelaces. Pull it snug and tie it securely at the bottom. Pull the neck skin over the dressing and fasten it underneath with trussing pins or sturdy toothpicks. Truss the legs and tuck the wings under as directed for an unstuffed turkey at left.

article and pictures courtesy of Williams-Sonoma