It's All Gravy: Get Great Garnishes Here

Nov. 22, 2007 — -- A Thanksgiving turkey would be naked without the proper broth and gravy. Check out Sara Moulton's recipes and add these garnishes to perfect your meal.

Makes about 4 cups

Combine the giblets and neck with the chicken broth in a saucepan and bring the mixture to a boil. Turn down immediately and simmer, skimming and discarding the skum (this is nothing scarier than the protein solids from the giblets and neck but it will cloud the broth if you leave it in) that rises to the surface with a slotted spoon.

After about 20 minutes, when there is no more skum rising to the surface, add the remaining ingredients and bring the liquid back to a simmer. Simmer the broth, adding water as necessary to keep all the ingredients submerged in liquid, for 2 ½ to 3 hours. Strain and skim off any fat that settles at the top (You can use that fat for your pan gravy).

I recommend making ½ cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula. For each cup of gravy, you will need:

Here is a sample recipe for 4 cups gravy serving 8 people:

After you have taken your turkey out of the oven, transfer it to a platter and cover it loosely with foil. While it is resting put the roasting pan on the stove. Transfer whatever liquid is in the roasting pan to a glass measuring cup and let it settle. The fat will float to the top. Skim off the fat and measure it. (Save the liquid as well to add later)

If you have 6 tablespoons fat, add them back to the pan. If you don't have that much, add whatever fat plus enough tablespoons of butter to make 6 tablespoons fat total. Heat the pan over low heat and whisk in the flour. Cook, whisking for 5 minutes.

Add the broth in a steady stream, whisking. Turn up the heat to moderately high, bring the mixture to a boil and simmer, whisking for 5 minutes. Whisk in any juices from the turkey resting platter as well as from the glass measuring cup. If the gravy seems thin, simmer it a few minutes. Taste and add salt and pepper if desired.

Note: You could substitute ½ cup white or red wine for ½ cup of the broth.