{"id":4130,"date":"2018-11-21T16:56:15","date_gmt":"2018-11-21T23:56:15","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=4130"},"modified":"2019-10-24T02:25:00","modified_gmt":"2019-10-24T08:25:00","slug":"turkey-gravy","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/turkey-gravy\/","title":{"rendered":"Turkey Gravy"},"content":{"rendered":"

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The Best Turkey Gravy<\/h1>\n

I am of the opinion that the very best Turkey Gravy is made from the renderings of a Roasted Turkey that was seasoned and brined. \u00a0So hopefully you followed my Turkey Brine recipe or at least made one before you cooked your bird because this gravy recipe depends on it. \u00a0There aren’t many additional ingredients to this recipe because most of the ingredients are already there, cooked into the turkey. \u00a0So, if you’re getting exhausted and you’re looking for an amazing gravy recipe that is easy to prepare… this is the recipe for you!<\/p>\n

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Traditional vs. Gourmet Turkey Gravy<\/h2>\n

Traditional Turkey Gravy is made virtually the same with only a few subtle differences. \u00a0Gourmet gravy has flavors most folks don’t think about that profoundly effect the flavor, like citrus. \u00a0Some use lemon… I use orange, some use sherry or wine… I use beer but either way, these all produce gravy that is out of this world. \u00a0All of the other ingredients, as I mentioned before, come from the marination of the brine and the added ingredients to the roasted bird.<\/p>\n

My Roasted Turkey, for example, is stuffed with onion, oranges and seasoned butter stuffed under the skin of the breast meat. \u00a0These ingredients, cooked down in the oven, produce drippings that create the most wonderful flavor and that’s why we use it to make gravy. \u00a0Traditional gravy uses this method as well only the gravy base is usually started with butter and flavor to make a roux. \u00a0You can do that too, if your prefer, but I keep the flour out of my recipe and I use a small amount of corn starch instead, to thicken the gravy. \u00a0I also often start my gravy recipes with bacon grease instead of the butter, because that adds more flavor as well. \u00a0Other than the addition of the fruit, tomato and rosemary, everything else is basically the same. \u00a0It’s also common to make a stock, using the turkey giblets, and add that to the gravy for flavor but that will be up to you.<\/p>\n