After juices are removed, pour fat into a smaller bowl and set aside. If using a gravy separator, pour juices into a 2-quart measuring cup until only the fat remains in the separator. The fat will rise to the top and the juices will settle to the bottom. If you do not have a separator, pour into a glass liquid measuring cup or a bowl.Īllow this liquid to settle for 4 to 5 minutes, allowing the fat to separate from the juices. Note: Store purchased broth can also be used in place of the homemade stock.īefore starting to make the gravy, the fat should be separated from the juices so they can be used in different steps of the gravy making process.Īfter removing the turkey from the roasting pan, pour the drippings (juices produced while turkey was roasting) into a gravy separator.
Allow stock to cool slightly and then refrigerate until ready to use. If the stock contains a lot of unwanted pieces, you may want to pour through a strainer to separate them from the stock. Remove giblets from the water and then pour into a bowl. Allow the stock to simmer for approximately 45 minutes to an hour. Once it starts to boil, cover and turn the heat down to low. Skim off as much foam as possible and discard. Note: Vegetables, such as onions, carrots and celery, can also be added for additional flavor.Īs the stock begins to cook, foam will form on the surface of the water. Add 1/2 teaspoon of table salt or 1 teaspoon of kosher salt and cook on high until boiling. Do not use the liver because it will cause the broth to be bitter. Place the neck, heart, and gizzard in a saucepan and cover with water. If refrigerated, the fat will harden on the surface and be easy to remove.
The stock can be prepared while the turkey is cooking or it can be made a day a head of time and refrigerated until needed. Keep in mind that the type of liquid used for cooking liquid will affect the flavor of the gravy. This processes can be eliminated if desired and the stock can be replaced with store bought broth, potato water, or plain water. Follow any of the methods below to make smooth and flavorful gravy. There are different methods that can be used to make gravy, which require different steps and can produce different flavors. Gravy - Method #1 | Gravy - Method #2 | Gravy - Quick Method Making Stock | Separating Fat | Deglazing | Determine Quantity The liquid is poured through the mesh of the strainer and the particles are caught in the strainer because they are too big to flow through the openings in the mesh. The strainer is a good tool for eliminating unwanted particles in broth, dripping juices and the finished gravy. Also, when the cooking liquid is added to the thickening the whisk is the best tool for preventing lumps. Some varieties have a strainer that fits on top to aid in filtering out unwanted particles.Ī wire whisk works goods when combining the fat and flour to make the thickening for the gravy. The spout extends down to the bottom where the juices are located, allowing them to be poured out while the fat remains on the top, making it easy to separate the two. The hot meat juices or any hot meat stock containing fat is poured into the separator and the fat rises to the top while the layer of the meat juices remain on the bottom. Gravy SeparatorĪ kitchen utensil that is used to separate the fat from the juices of the meat. Although these tools are not essential to gravy making, they are great in assisting the process. There are a few tools that can be used to make the gravy making process a little easier. Following the guidelines shown below will help you produce smooth, flavorful gravy from the drippings produced when roasting the turkey. There are many recipes available for making gravy but you will find that most use the turkey drippings, browned pieces from the bottom of the roasting pan, and a small amount of fat to give it great flavor and color.
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