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With the winter holidays right around the corner, a lot of us are thinking back with love on the delicious holiday meals we enjoyed as kids. There’s nothing like a family table filled to overflowing with everybody’s home-cooked favorites.
No Thanksgiving memory would be quite complete without rich, savory turkey gravy made from scratch. If you’re longing for gravy like your Granny made, we’ve got a great basic recipe below.
No two home cooks seem to make gravy in exactly the same way. It can be created from turkey giblets – the neck, gizzard and other parts that come wrapped in paper inside the turkey — or made with broth alone. Some cooks whip it up weeks ahead of time to reduce the last-minute frenzy as guests arrive.
Still, there’s nothing like old-fashioned gravy from the pan drippings made just seconds before the meal is served. This makes for a deeply flavorful gravy that enhances everything on the plate with a touch of goodness. It takes about 5 minutes and requires only a pan and a whisk.
EASY TURKEY GRAVY
1/4 cup turkey fat (you can substitute vegetable oil or butter)
1/4 cup all-purpose flour
1 cup pan drippings
1 to 2 cups broth or water
Salt and pepper
Optional: Add a splash of sherry or wine, a teaspoon of minced herbs like rosemary, thyme, or sage
MAKING THE GRAVY
After you’ve taken the turkey out of the oven and set it aside on a platter to rest, set the roasting pan over medium-high heat on the stove. (You may need to span two burners.)
When the pan drippings are hot and sputtering, add a cup of broth. Use a wooden spoon to scrape all the bits from the bottom of the pan.
Pour the deglazed pan drippings into a measuring cup and place this in the refrigerator or freezer. In the 30 minutes it takes to rest the turkey, the fat and drippings will separate and the fat will begin to harden. This makes it easier to skim off just the fat to make your gravy.
You should end up with about a cup of pan drippings and 1/4 cup of fat. If you have less, you can make up the difference with broth or oil, respectively.
Skim the fat from the top of the pan drippings and warm it in a saucepan over medium-high heat. When the fat is hot, whisk in the flour to form a thin paste. Let this cook for a few minutes until bubbly.
Pour in the pan drippings and whisk to combine. This will give you a thick paste.
Finish the gravy by whisking in a half cup of broth. You can add more broth for a lighter gravy, or let the gravy cook a few minutes to thicken. Add salt, pepper and any extra ingredients to taste.
Gravy can be kept refrigerated for up to a week or frozen for up to three months. Reheat gently over low heat while whisking occasionally.
THIS FALL, JERRY’S BRINGS THE PARTY TO YOU
Whether it’s a holiday feast, a birthday celebration or a large corporate party, the catering pros at Jerry’s Kitchen are ready to help you organize a delicious and memorable event this season. We offer expert catering services for clients throughout Doylestown and Greater Philadelphia.