Being obsessive-compulsive is actually an admirable and valuable quality if you are a cook. I find that it comes in especially handy at Thanksgiving, where micro-managing the production of an enormous feast is no small feat.
In order to handle the complexity of the Thanksgiving meal preparation, I create a very comprehensive list of every task that must be accomplished and at precisely what time to perform that task. It starts, just after noon, with the roasting of the turkey. Then the schedule is set to make sure that everything gets done so that we can eat precisely and exactly at 6:00pm. Not 6:01pm, but 6:00pm in strict accordance with the atomic clock in my kitchen.
But regardless of the schedule, there are two items that always need my attention at the very last, frenetic second...the carving of the turkey and the making of the gravy. I'm really good at quickly carving a turkey, so I always take on that duty.
But regardless of the schedule, there are two items that always need my attention at the very last, frenetic second...the carving of the turkey and the making of the gravy. I'm really good at quickly carving a turkey, so I always take on that duty.
Which leaves me with the gravy. I'm really anal about making turkey gravy from scratch. Use butter and flour to make a roux, then add turkey drippings and turkey stock. The problem here is that the drippings come at the end....after you've removed the turkey for carving.
But alas, Mark Bittman (former food writer for the New York Times) solved my problem by creating this make-ahead gravy recipe. It can be made up to five days in advance, then re-heated just in time for Thanksgiving dinner. And the gravy still gets the flavor boost from the pan drippings...you just add them in at the last second to your already "at serving temperature" gravy.
A small note here about the stock. Most grocery stores have an abundance of turkey stock on their shelves at this time of year. But if you couldn't find any or simply forgot to pick some up, chicken stock is a really good second choice.
INGREDIENTS
But alas, Mark Bittman (former food writer for the New York Times) solved my problem by creating this make-ahead gravy recipe. It can be made up to five days in advance, then re-heated just in time for Thanksgiving dinner. And the gravy still gets the flavor boost from the pan drippings...you just add them in at the last second to your already "at serving temperature" gravy.
A small note here about the stock. Most grocery stores have an abundance of turkey stock on their shelves at this time of year. But if you couldn't find any or simply forgot to pick some up, chicken stock is a really good second choice.
INGREDIENTS
For the Gravy
1 stick of butter (4 ounces)
1/2 cup finely chopped onion
1/2 cup flour
Salt and pepper
4 cups warm turkey stock
Turkey drippings
1 stick of butter (4 ounces)
1/2 cup finely chopped onion
1/2 cup flour
Salt and pepper
4 cups warm turkey stock
Turkey drippings
Thickening/Thinning Agents
Potato flakes
1 cup turkey stock
DIRECTIONS
- Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
- Gradually whisk in 4 cups of warm stock until mixture thickens and is smooth. If it is too thick, add more stock. Cool, cover and chill. Gravy can be held up to 5 days in the refrigerator.
- When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings to gravy. Whisk to mix thoroughly. Taste and adjust seasonings.
- OPTIONAL: If you want your gravy thicker, add 1 tablespoon of potato flakes at a time (whisking thoroughly) until you get the consistency you want. If you want your gravy thinner, add 1 tablespoon of turkey stock at a time (whisking thoroughly) until you get the consistency you want.
- Serve.
