Posted by: A. C. Cockerill | November 25, 2015

Foodie Corner – 2015 – Post #15 – The Secret to Turkey Gravy

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Foodie Corner – 2015 – Post #15 – The Secret to Turkey Gravy

What is the secret to turkey gravy?

My two cents, but please share yours:

The secret is to whisk in a generous splash of Madeira into the flour-and-turkey-fat roux in order to deglaze the roasting pan. Then add the turkey drippings back in and supplement with broth as needed.

Never use Amontillado for the gravy. Save this nutty-flavored sherry for your spaghetti sauce. Enjoy.

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Responses

  1. The secret is to leave the turkey in the store and buy a chuck roast instead. Then just dissolve flour in cold water and add it to the juice from the roast.

    • Too cute, David! You are right about the flour-and-cold-water roux. Deglazing the pan with a nice Malbec wine works, too. 🙂 Cheers, Ashley

  2. My gravy tastes like flour. I’m going to use your Madiera tip this year. An improvement.

    • Hi D. Wallace, To get rid of the raw flour taste, cook the flour-and-butter roux, stirring constantly, until the roux reaches a golden brown. Next, add the Madeira sherry and scrape up all cooked bits from the pan to increase the flavor. Finally, add in the main cooking liquid. I use a 2-2-2 gravy/sauce ratio, namely, 2T flour – 2T butter (or fat or oil) – 2 cups of liquid (broth, wine, milk, or water). Hope this gravy/sauce recipe works year-around for you. Cheers, Ashley

      • It came out pretty good this year! The family said it tasted like…turkey. What a surprise 🙂

      • Congratulations, D. Wallace! Cheers, Ashley


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