The food lab better home cooking through science ( PDFDrive ) 758

Thebrowneddrippingsformthebaseforaflavorful
gravy.


T

heturkeyrecipeshere andheremaketheirown

gravy, but atmy table, there’s never enough gravy
to go around. This gravy is just about the easiest
way to get more without having to resort to that
awfulstore-boughtstuff.Hereareafewtips:

You don’t need to make your
ownstock.Sure,inanidealworld,whenyou

•

have the time and inclination, making your own
stock by browning the chopped carcass and neck
of your bird and simmering it with lots of
vegetables is the best way to make gravy. But a
good-quality low-sodium store-bought chicken
stock makes a flavorful base for a homemade
gravythat’sfarbetterthanthejarredstuff.Even
ifyouareplanningonusingyourturkeyneckand
scraps(highlyrecommended!),usestocktosimmer
theminsteadofwater,foraninstantflavorboost.
• Makeyourgravyinadvance!The
gravy can be made at least a few days before
Thanksgiving. Get your bird ahead of time, and

you’ll have the neck and giblets to work with.
Make your gravy on Monday or Tuesday, then


refrigerate it and don’t even think about it until
Turkey Day. It’ll reheat well in a small saucepan
orinthemicrowave(stiritevery30secondswhile
microwavingtomakesureitdoesn’texplode).
•Reachfortheumamibombs.When
used judiciously, Marmite and soy sauce can
seriously increase flavor, adding depth and
savoriness to your gravy. A quarter teaspoon of
Marmite and a teaspoon of soy sauce for every
quartofgravyisabouttherightamount(seehere
formoreonumamibombs).
• Addaromatics. If going the store-bought
broth route, try first simmering it down with a
coupleofbayleaves,peppercorns,andsomefresh
herbs, like thyme or parsley stems. You’ll be
amazedatthedepthofflavoritpicksupwithjust
aquick30-minutesimmer.
• Deglaze Your Roasting Pan.
Remember that your turkey or chicken will give
off plenty of flavorfulliquids and solids while it’s
roasting. Look at the bottom of the pan when the
birdisdone—seethebrownedbitsinthere?That’s
calledfond, and it is an instant gravy-booster.
While your bird is resting, place the roasting pan
over a burner and pour in some stock. Scrape up
thebrownedbitswithawoodenspoon,thenstrain

and use this enhanced stock as the base for your
gravy. If you make your gravy in advance, you