Turkey Gravy

Christopher Hirsheimer and Melissa Hamilton

We use browned flour, cooked until it is the color of a wooden spoon, to add rich deep flavor while it thickens our gravy.

For the browned flour 

Makes 1 cup

Ingredients

  • 1-2 cups flour

Instructions

Add 1–2 cups flour to a medium cast-iron skillet over medium-low heat. Cook, stirring frequently with a wooden spoon, until the flour begins to turn a warm beige color; then stir frequently until the flour turns golden brown, about 1 hour. Store in an air tight container.

For the turkey stock

Makes 8 cups

Ingredients

  • Turkey neck, giblets, heart
  • 10 cups salted water
  • 1 onion, quartered
  • 1 carrot, chopped and peeled
  • 1 celery rib, chopped
  • Chicken stock as needed

Instructions

While the turkey roasts, make the turkey stock by gently simmering the neck, giblets, and heart (save the liver for another use) in a large pot with 10 cups salted water, 1 quartered onion, 1 chopped and peeled carrot, and 1 chopped celery rib over medium heat. After 3–4 hours, and by the time the turkey is out of the oven, you have a flavorful broth for making gravy. If there’s not enough, simply add chicken stock to make 8 cups. The turkey neck has lots of good meat on it; chop it, along with the giblets, and add it to the gravy, if you like.

For the gravy

Makes 6–8 cups

Ingredients

  • 1 cup browned flour
  • 8 cups turkey stock
  • Salt and pepper

Instructions

When the turkey comes out of the oven, transfer it from the roasting pan to a cutting board or a large platter. Put the roasting pan on the stove top straddling two burners. Bring the pan drippings to a simmer over medium heat, stirring and scraping the bottom of the pan with a whisk or wooden spoon to loosen any browned bits stuck to the bottom. Sprinkle 1 cup browned flour into the simmering pan drippings and whisk until smooth and thickened, about 1 minute. While whisking constantly, pour in 8 cups turkey stock. Simmer over medium heat, whisking occasionally, until the gravy is thick and smooth, 10–15 minutes. Season with salt and pepper. Serve hot in a gravy boat.

Canal House Cooks Every Day by Hamilton & Hirsheimer, Andrews McMeel 2012.

  • The road to Samarkand

    The city of Samarkand is on the storied Silk Road, but off the beaten path for many tourists. Caroline Eden and Eleanor Ford make the case for the ancient Uzbek city's food and culture in their new book, Samarkand: Recipes & Stories from Central Asia & The Caucasus. They spoke with Lynne Rossetto Kasper about it.

Top Recipes

The culinary journey of Michael Twitty

Culinary historian Michael Twitty is on a journey to discover himself, through the food of his ancestors. Joe Yonan talks to him about history, identity, and what exactly goes into a kosher soul roll.