No Fail Easy-Peasy Turkey GravyAngie McGowan
My turkey Gravy is the easiest thing in the world to make. There is no roux that might burn, no scraping your roasting pan, and no constant whisking either. This is the recipe my mother made every Thanksgiving. My mom, a very experienced southern cook made traditional gravy nearly every night of her. She smothered almost every dish she ever made in brown gravy. On Thanksgiving, however, she skipped it, and opted for this super simple version. Even though she was a gravy master, taking the slight bit of stress that if, “Oh my gosh, what if I screw this up?” out of her life that day was well worth it. Her much simpler gravy does not require the work that a brown gravy does. It’s made simply with the giblets, salt and pepper, herbs and cornstarch. And don’t worry, the giblets are only for flavor, we will be removing them so this gravy will have no giblet bits in it. And did I mention you can easily reheat this? Traditional gravies are not good reheated.
Here is her recipe for you:
No Fail Easy-Peasy Turkey Gravy Recipe
the giblets from the turkey
6 cups water
1 teaspoon salt
1 teaspoon black pepper
a sprig of fresh rosemary, chopped, about 1 tablespoon, or 1 teaspoon dried
a sprig of fresh sage, chopped, about 1 tablespoon, or 1 teaspoon dried
a sprig of fresh thyme, chopped, about 1 tablespoon, or 1 teaspoon dried
1/4 onion, chopped fine
1 clove garlic, chopped fine
4 tablespoons cornstarch
1 cup water
1. Place all ingredients in a saucepan and bring to a boil. Reduce to a simmer, and simmer for 1 hour. Remove giblets and discard. Dissolve cornstarch in 1 cup of water and add to your simmered stock. Bring to a boil and reduce to a simmer.
2. If sauce is too thick, add more water, chicken or turkey stock. If it is too thin, add more cornstarch, just make sure to dissolve it in water first.
3. Gravy does not need to simmer.