Turkey Gravy

solid Brian Lagerstrom Source Watch it .gravy

Ingredients


150 g	onion
120 g	celery
120 g	carrot
1500 g	water
3 g	fresh thyme
3	bay leaves
115 g	unsalted butter
100 g	flour
	turkey drippings

Directions

Fortified Stock → Day Before

1. Preheat oven to 450°F.
2. Break down turkey neck & wings into 3 pieces.
3. Rought chop 150g onion, 120g celery, and 120g carrot.
4. Place all turkey parts, onion, celery, carrot on a sheet tray.
5. Roast for 20 minutes, or until nicely browned.
6. Transfer roasted bones and vegetables to a large saucepan.
7. Deglaze the sheet tray with water, scraping up any browned bits (set the tray over low heat if needed to loosen the fond).
8. Pour the deglazing liquid into the saucepan.
9. Add 1500g water, 3g fresh thyme, and 3 bay leaves.
10. Bring to a simmer
11. Cook for 45 minutes.
12. Strain and set the fortified stock aside.

Roux + Stock → Day Before

13. In a clean saucepan, melt 115g unsalted butter over medium heat.
14. Whisk in 100g flour to make a smooth roux
15. Cook for 1 minute.
16. Gradually whisk in the strained stock, stirring constantly to prevent lumps.
17. Simmer 5–10 minutes, stirring often, until thickened enough to coat the back of a spoon.
18. Do not salt yet — you’ll adjust once drippings are added.
19. Allow to cool, then refrigerate.

Gravy → Day Of

20. When ready to serve, reheat the gravy base and whisk in turkey drippings to taste.
21. Drippings add depth and salt, so add gradually and stop before it becomes too salty.
22. Simmer over medium to medium-high heat, stirring often, until it reaches desired thickness.
23. For a smoother finish, strain before serving.

Brian's Notes:

Save yourself some time and mess on the big day and make the gravy base (pre-drippings) a day or two before Thanksgiving while your turkey is brining. This way all you have to do is reheat the gravy, add drippings, and simmer‘til the desired thickness is reached.

Turkey Gravy

by Brian Lagerstrom · source^[2] · video^[3]

Ingredients

	150 g	onion
	120 g	celery
	120 g	carrot
	1500 g	water
	3 g	fresh thyme
	3	bay leaves
	115 g	unsalted butter
	100 g	flour
		turkey drippings

Directions

Fortified Stock → Day Before

1. Preheat oven to 450°F.
2. Break down turkey neck & wings into 3 pieces.
3. Rought chop 150g onion, 120g celery, and 120g carrot.
4. Place all turkey parts, onion, celery, carrot on a sheet tray.
5. Roast for 20 minutes, or until nicely browned.
6. Transfer roasted bones and vegetables to a large saucepan.
7. Deglaze the sheet tray with water, scraping up any browned bits (set the tray over low heat if needed to loosen the fond).
8. Pour the deglazing liquid into the saucepan.
9. Add 1500g water, 3g fresh thyme, and 3 bay leaves.
10. Bring to a simmer
11. Cook for 45 minutes.
12. Strain and set the fortified stock aside.

Roux + Stock → Day Before

13. In a clean saucepan, melt 115g unsalted butter over medium heat.
14. Whisk in 100g flour to make a smooth roux
15. Cook for 1 minute.
16. Gradually whisk in the strained stock, stirring constantly to prevent lumps.
17. Simmer 5–10 minutes, stirring often, until thickened enough to coat the back of a spoon.
18. Do not salt yet — you’ll adjust once drippings are added.
19. Allow to cool, then refrigerate.

Gravy → Day Of

20. When ready to serve, reheat the gravy base and whisk in turkey drippings to taste.
21. Drippings add depth and salt, so add gradually and stop before it becomes too salty.
22. Simmer over medium to medium-high heat, stirring often, until it reaches desired thickness.
23. For a smoother finish, strain before serving.

Brian's Notes:

Save yourself some time and mess on the big day and make the gravy base (pre-drippings) a day or two before Thanksgiving while your turkey is brining. This way all you have to do is reheat the gravy, add drippings, and simmer‘til the desired thickness is reached.