I know I'm a few weeks late with this and everyone is now onto thinking about other holidays, but I needed to talk for a few minutes about my Thanksgiving gravy.
My Thanksgiving gravy was AMAZING.
Gravy has always been a bit of my arch nemesis on Thanksgiving because I do a dairy-free t-day and everyone seems to write recipes filled with butter and cream. I decided to forgo everything I read and just go with my own knowledge and experience.
When I grill my turkey, I put it in a roasting pan (this is because without a roasting pan your grill will catch on fire. Trust me on this one.) and then fill the pan about a third of the way up with apple cider. As the turkey cooks, I refill the cider once or twice. The turkey steams in the cider and tastes even more delicious.
What I did to make the gravy this year was to take the neck, giblets and heart and put them in a saucepan covered in a mixture of water, boxed mushroom broth and fresh apple cider. I don't know the exact amounts, but it was enough to more than cover the meat. Then I brought it to a boil and let it simmer. For a long time. At some point I added some leftover chopped onion from the day before and a bunch of thyme that was also leftover.
When we cleaned out the second turkey, I added the innards from that one and more of the same liquids, brought it to a boil and let it simmer again. For a long time.
When I took the turkey off the grill (early, of course, because my turkeys are always done early), I took out the innards I had been cooking and added the liquid from the bottom of the pan, which was now apple cider and turkey grease. It was delicious. I strained the liquid through a mesh strainer and syphoned off most of the fat. I used the ice cube trick my grandma taught me.
Once it was strained and defatted, I put it back in the pan and whisked in about two tablespoons of flour. Then I let it simmer again. For a long time.
Eventually, as it was getting close to time to eat, I added about a tablespoon of cornstarch. I now know, from watching Paula Deen, that I should have whisked the cornstarch into something cold and then added that so it wouldn't clump, but because I didn't know that, I just whisked extra hard to get the clumps out.
I let it simmer until it was time to eat and it was delicious. It was a little bit sweet from the cider and a little bit salty from the meat and the consistency was outstanding. I was very proud of myself. I might have eaten some on pasta two nights later, but I'd never tell...
The gravy creation:
|This glamorous picture was taken early on in the gravy-making process. Don't I look adorable?|
|I cleaned up for the grease-syphoning part.|
|And lacked confidence for the flour-whisking.|
Here are some other fun turkey-day highlights:
|My absurdly adorable nieces trying on their turkey hats|
|The turkey was tender enough to fall off the bone before carving.|
|Some of the sides (i.e. what we use the oven for on Thanksgiving)|
|This awesome chocolate pumpkin no-bake thing my chocolatier brother concocted.|
|Walk on the beach post-meal, pre-dessert (that's the dog, not the Loch Ness Monster, though I can see the confusion)|
|The answer to the question of whether I had a good time on Thanksgiving. |
(Though I swear one of those was for someone else.)