Brine Turkey Gravy

brine_turkey_gravy_ingredients

What I Used:

(1)  Use canola oil to coat bottom of large pan.

brine_turkey_gravy_oil

(2)  Sear preserved innards on high.  Lower to medium-high heat and cook for 5 minutes, turning occasionally.

brine_turkey_gravy_sear

(3)  Remove larger turkey spices from pan and set aside.  Add 1/4 cup white wine to turkey juices.  Swirl to combine.

brine_turkey_gravy_water_for_juices

brine_turkey_gravy_turkey_juice

(4)  Add turkey juices and spices from turkey to saucepan.  Bring to simmer until neck cooked through.

brine_turkey_gravy_add_turkey_juice

(5)  Remove detritus and larger spices (except neck, which you can reserve for turkey stock).  Cut and return to the gravy.  Set to low heat and stir sporadically (every 5 minutes or so)

brine_turkey_gravy_remove_detritus

brine_turkey_gravy_cut_innards

brine_turkey_gravy_cook_innards_spices

(5)  Make roux.  Heat butter over high heat until melted.

brine_turkey_gravy_melt_butter

(6)  Add flour, stirring vigorously (you want to break down the gluten in the flour to remove the “starchy” flavor).  Allow butter/flour to brown.

brine_turkey_gravy_add_flour

brine_turkey_gravy_flour_browning

(7)  Add water very gradually, stirring vigorously, allowing liquid to thicken.

brine_turkey_gravy_add_water

brine_turkey_gravy_thickening

 

(8)  Add turkey juices and stir, on low heat until combined.

evolving_thanksgiving_gravy

For more Thanksgiving Recipes, please check out this post on our Evolving Thanksgiving!

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2 responses to “Brine Turkey Gravy”

  1. […] After carving bird, place carcass and any remaining spices or large innards not used in Brine Turkey Gravy in a large pot and cover in […]

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