Even after making a perfect, moist, tender turkey (click HERE to see the Serious Foodie recipe for the Best Thanksgiving Turkey), you most likely will want some gravy.
The basics for a good gravy starts with a homemade long-simmered stock, creating a dark, toasty roux, and adding hot stock to the roux to eliminate lumps (but it’s OK to cheat with a store-bought chicken or turkey stock).
The one disadvantage with our grilled turkey recipe is that we will not have the pan drippings to work with, as a flavor boost. But will still have an outstanding gravy to share with you. We vouch for the fact that it is the best gravy we have ever had.
- Neck, backbone, and other parts (pieces from spatchcocked turkey – no gizzards!)
- 2 tbs. olive oil
- ½ medium sweet onion, diced
- 1 medium carrot, diced
- 1 stock celery, diced
- 1 clove garlic, chopped
- 3 sprigs of thyme
- Bay leaf
- 3 sprigs parsley
- 6 black pepper corns
- 1/2 cup dry sherry
Directions for Turkey Stock:
- Heat olive oil in medium stock pot on medium heat. Brown the turkey parts on all sides, about 10 minutes. Lightly salt and pepper.
- Add the mirapoix, and sauté until the onions are translucent. Add the chopped garlic, and sauté for 1 minute. Add in 2 quarts of cold water, then bring to a boil.
- Add the herbs and peppercorns. Add salt to taste (at least 2 tsp.). Slowly simmer for 2 to 3 hours. Add the sherry about 1/2 hour before you are done.
- Strain and cool. Best to make the day before – skim fat before using.
- 2 tbs. olive oil
- 2 chopped shallots
- 1 bottle brown ale
- 3 cups of poultry stock
- 2 tsp. apple cider vinegar
- 1 tbs. soy sauce
- Chopped fresh thyme
- Salt and pepper
- 2-3 tbs. dark roux
Directions for Gravy:
- Heat olive oil in sauce pan on medium heat. Sauté the chopped shallots for 2 minutes.
- Add the beer, and cook for 2 minutes. Add in the poultry stock.
- Add the vinegar and soy sauce, and cook for 3 minutes. Add in the chopped thyme, and salt and pepper to taste.
- Add a few tablespoons of hot sauce to the roux, and stir until fully dissolved. Slowly add the roux to the sauce while vigorously stirring. Cook for 5 minutes or more until the sauce thickens