Yo, fellow foodies! Thanksgiving is upon us, and what’s a turkey feast without a gravy that’ll make your taste buds sing? Forget those store-bought packets – Alton Brown’s got you covered with his legendary Best Gravy Ever recipe This ain’t your grandma’s lumpy, bland gravy; this is a symphony of flavor, a smooth, rich sauce that’ll have everyone saying, “This gravy is the bomb diggity!”
Ingredients: Simple is the Name of the Game
This recipe keeps things simple focusing on quality ingredients that let the natural flavors shine:
- Drippings from your Good Eats Roast Turkey: This is where the magic happens. The turkey drippings are packed with flavor, the foundation for your gravy masterpiece.
- 24 ounces reduced-sodium chicken broth: Adds depth and complexity to the gravy without overpowering the turkey flavor.
- 8 ounces red wine: A splash of red wine adds a touch of acidity and sophistication to the gravy.
- 1/3 cup all-purpose flour: The thickening agent, creating a smooth and velvety texture.
- 1 tablespoon fresh herbs: Oregano, thyme, or rosemary add a touch of herbal magic.
- Kosher salt and freshly ground black pepper: Seasoning is key to bringing out the full potential of the gravy.
Equipment: Keep it Minimal
- Roasting pan: Where the magic happens – the turkey drippings and initial cooking take place here.
- Fat separator: This handy tool helps you separate the fat from the drippings, ensuring a smooth and flavorful gravy.
- Whisk: Your trusty tool for combining ingredients and creating a smooth, lump-free gravy.
Instructions: Easy as Pie (or Gravy)
- Remove the turkey and set aside. Let the turkey rest while you work your gravy magic.
- Whisk the broth and wine into the drippings. Let it simmer for a few minutes, scraping the pan bottom to release all the delicious bits.
- Separate the fat. Use a fat separator or carefully skim the fat off the top. Discard the excess fat, keeping 2/3 to 3/4 cup for the gravy.
- Make the roux. Add the flour to the fat in the pan and whisk constantly until smooth and thickened. This is the base for your gravy’s texture.
- Slowly whisk in the liquid. Gradually add the broth mixture back to the pan, whisking continuously to avoid lumps and create a smooth consistency.
- Season to perfection. Add the herbs, salt, and pepper to taste. Remember, your gravy should be slightly thin in the pan as it will thicken upon serving.
Tips and Tricks: Gravy Guru Level Up
- Don’t have a fat separator? No worries! Carefully chill the pan with the drippings, and the fat will solidify on top, making it easy to remove.
- Want a thicker gravy? Cook it for a few minutes longer over low heat, allowing it to reduce and thicken further.
- For a vegetarian option, substitute the chicken broth with vegetable broth. You can also use vegetable drippings instead of turkey drippings.
Alton Brown’s Best Gravy Ever is the perfect way to elevate your Thanksgiving feast. It’s simple to make, bursting with flavor, and guaranteed to impress your guests. So grab your ingredients, channel your inner culinary artist, and get ready to create a gravy so good, it’ll be the talk of the Thanksgiving table!
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