If you’re a turkey eater, that is … I definitely am, though highly susceptible to the effect of tryptophan. Some debate its impact, but being sensitive to chemicals I know it has a significant relaxation and sleep promoting effect on me. (I’ve even started eating a bit of turkey before bed … and it works better than anything else I’ve tried as a sleep aid!)
But this is about Thanksgiving, and a reminder about how to make delicious gravy to go with that turkey … yet I must digress for just a moment more to say:
This is my favorite holiday of them all! It’s a time to gather with family and friends, have a shared feast and and opportunity to focus on all the things in life there are be grateful for. For some, it’s football … but for me it’s knowing that whatever troubles may be bothering us, that practice of gratitude can always overcome them – and is available every day of the year, reminding us that in this moment all is well. So at the end of November here in the U.S. we set aside a day to remember and engage in this important practice. Happy Thanksgiving!!
As I’m practicing gratitude and noticing all the blessings in my life, I find the need to dig out the instructions so I can remember how to make a good pan gravy to go with turkey and mashed potatoes and all the other yummy dishes to be shared with dear family and friends. So here you go:
First, I like to roast the turkey outside on our Weber kettle charcoal grill. Saves room in the oven and makes a roast that is crisp on the outside and incredibly moist on the inside. It’s REALLY easy, if you’ve never done it. If you have a Weber kettle, here’s a link that will get you started. However you cook your turkey, though, remember to save the drippings in the roasting pan!
For the gravy:
- Staring with the drippings, and either in the pan itself (across two burners on your stovetop) or in a separate pot. Skim off any visible fat with a spoon, then bring these juices to a simmer over medium heat. Cook for 8-10 minutes, stirring to scrape up any browned bits from the bottom of the pan.
- Using the cooled stock you made earlier in the day from the giblets, or pre-made broth (you’ll need about 3 cups), add a small amount of this liquid at a time to ½ cup of flour, stirring to make a smooth paste with a pudding-like consistency.
- Add the rest of the stock to the drippings in the pan, and then whisk in the flour mixture – again, a little at a time to avoid lumps.
- Bring this back to a simmer and cook, stirring until the gravy is well-blended, thickens and loses its floury taste. Lower the heat if need be so the gravy doesn’t scorch or burn at the bottom of the pan.
- Season with salt and fresh ground pepper to taste, and maybe just a smidgen more of ground sage. Then keep warm for serving.
Then enjoy – the feast, the company, and all you have to be grateful for in your life!
Oh, and please pass the gravy …
Cheers to all y’all!
Dolly