Five-minute gravy can be a cornerstone of your success. Watch the video below, and allow us to introduce you to your best new buddy, our gravy starter. It’s delicious. It’s easy. And (bonus!) it’s entirely gluten-free. (It also comes in a French rendition.)
Here are the little keys that make this such a wunderkind:
It’s simple, silly: Our gravy starter, which relies upon concentrated turkey broth, among other things, is a knockout. It’s salty and umami and you just mix it with an equivalent amount of milk for a killer punch. If you need your gravy base to speak French, we’ve got that, too, as our Herbes de Provence version comes with notes of lavender, thyme, oregano and rosemary.
You’re going to want to add the meat juices from your cooked turkey, if you’ve got one this year, and you’re going to want to pour it through a separator. This ensures that you’ve got the flavor, as opposed to all the tasteless fat you don’t want, going into your gravy.
Stop! Don’t put that pan into the sink. Deglaze, deglaze, deglaze. It’ll save you a dish to wash, and that’s the good stuff, right there, that has stuck and caramelized and browned at the bottom of the pan. By simmering a liquid in your turkey pan, and reducing it, you’ll condense that flavor. It’ll shine through once you strain it into the gravy itself. Just break out a quality flat-headed wooden spoon.
4. Sherry and Salt!
Adding a tablespoon or two of Sherry, plus salt and freshly ground pepper, is what you want to do before fussing with much else. It’s possible your gravy is there and you just haven’t seasoned it enough yet, you know? We suggest doing the acid (Sherry) prior to the salt, so you don’t overdo it. (Go slowly! If you brined your bird you probably don’t need much salt in here, if any.)