Your Guide to Lump-Free Gravy

This is the last in my series of Thanksgiving Day posts, so I hope the previous articles have given you some new ideas to try. The following gravy is flavored with the dripping from your turkey and is not made from the giblets. I hope you all have a terrific Thanksgiving.


What you will need...

Turkey drippings
Flour
Butter...unsalted, please
Cardamom...To taste
Salt or 1-Chicken Bouillon Cube (crushed)...To taste
Pepper...To taste
For adding the flour and the butter (making the roux), I use a 1:1:1 ratio...1 Tbsp of butter to 1 Tbsp of flour to 1 Cup of liquid. I will be writing this recipe to accommodate 3 Cups of turkey drippings...


Putting it together...

• Try and separate the fat from the turkey drippings
• In a sauce pan over medium heat, melt 3 Tbsp butter
• Once melted, add 3 Tbsp of flour and whisk to combine
• Now is decision time. How dark do you want your gravy, because the longer you stay at this step, the darker your gravy will be. I like my gravy to be somewhat lighter, so I will whisk over medium heat for about 5 minutes. If you want your gravy darker, keep whisking. For a very dark gravy, as in a gumbo, you will be at this step for about twenty minutes
• Once you reach your desired color, slowly add the 3 cups of turkey drippings; whisking constantly
• add salt or crushed bouillon, pepper, and cardamom (cardamom has a rather strong flavor, so I like to start with this small amount and continue adding until I reach the desired flavor...start with a ½ tsp
• Continue adding the pepper and cardamom, until you are happy with the flavor.
• Continue whisking until the gravy boils (This is when it will reach its full thickening potential)
• You should end up with a very tasty, lump-free gravy
• If you need to delay service, take some plastic wrap and set it directly on top of the gravy. This will help prevent that wonderful "skin" from forming

Troubleshooting...

Gravy seems to be "missing something"...I usually crush a chicken bouillon cube and add it to the gravy. This seems to correct the problem. If not, try adding some chicken stock or experiment with a little crushed sage or a very tiny amount of mace. If the gravy has too strong of a turkey flavor, you might want to dilute it with water or, if you don't mind a white gravy, add milk or cream.

Gravy is not thick enough...In a separate bowl, spoon-in about a half cup of your gravy and whisk an additional Tbsp of flour. Once well incorporated and no lumps visible, add it back into the main gravy and whisk well. Bring to a boil. If this does not thicken it to your liking, grab a bowl and place a tablespoon of flour in it. Then, take some of your hot gravy and mix it with the flour (if you add the flour directly into your gravy, you will get lumps, so we take this extra step). Once the flour is fully incorporated, mix it in with your gravy. Repeat until you get the your desired consistency.



Something else you might want to try...

• Replace the cardamom with a spice called Grains of Paradise

Originally published as...My Thanksgiving Gravy

My Thanksgiving Turkey

This is how I've been preparing our turkey for the past several years. It comes out very moist (thanks to the turkey bag) and the aromatics really give the turkey an added boost.

As an aside, even though it has never happened, I always have the fear that our turkey will turn out like the one an Christmas Vacation. Anyone else have this fear?




What you will need

Turkey...any size, we usually get between 20-25 lbs.
Turkey bag...used in the baking process
Turkey Pan
Broiler Pan
Meat Thermometer (Example of the kind I use, is at bottom of page).
Flour...1 Tbsp
Compound Butter...Click here for recipe
Oranges...2-3
Onions...any leftover from other recipes
Celery...any leftover from other recipes
Herbs...any leftover from other recipes



Cooking the Bird

• First remove the surprise packages in the neck and the body cavity
• Rinse the bird inside and out
• Remove the pop-up thermometer
• These things are set to pop at 185⁰. Your bird will continue to cook while resting and the final internal temperature will be around 195⁰ or more. This will give you a turkey that is less moist than I prefer. I use my own thermometer and remove the turkey at about 160⁰ to 170⁰, which will give you a nice, moist turkey that is also well-cooked (final temperature around 170⁰ to 180⁰).
• Take the Turkey bag and put the flour inside it, then shake to coat the bag
• Work your fingers between the skin and the breast on both sides...making a cavity
• Take the compound butter, slice it, and insert in the cavities you created
• Once the cavities are filled, cut the oranges in half and squeeze juice over the turkey
• Place used oranges inside the body cavity
• Place a few slices of your compound butter inside
• Place any extra herbs, onions, celery, etc, inside the body cavity
• These are used ONLY as aromatics and are NOT to be eaten
• These additions will help flavor the turkey as it bakes
• Place turkey pan on broiler pan (I never trust those turkey pans to be able to hold the weight of a turkey)
• Place the bird in the turkey bag, use the supplied tie to close the bag
• Cut a few slits in the bag, and place on pan
• Insert thermometer, through the bag, into the thickest portion of the bird
• Place the turkey in the oven and cook according to the directions
• When the thermometer reaches 165⁰- 170⁰ remove the turkey and let rest at least 30 minutes
• Your turkey will continue to cook and carry-over will continue to raise the temperature an additional 10 degrees
• Remove the aromatics and discard
• It will looked burned where the compound butter was placed, but believe me, it isn't
• Cover with foil and let rest for 30 minutes (I'm sure you will be able to find something to do while the turkey rests)
• You should end up with a nice, moist turkey with a great flavor

Here is a thermometer like the one I use. Very good and versatile...





Originally published as...How to Cook Your Thanksgiving Turkey

Whipped Potatoes for Thanksgiving

As you look over the ingredients to this recipe, you may raise your eyebrows when you come upon the buttermilk, but this will give your potatoes a nice tangy flavor. If you're unsure that you want to release this powerhouse of taste on Thanksgiving, why don't you make a smaller batch and try it out first. Just substitute buttermilk for the milk or cream you usually add.

What you will need:...

Potatoes...10 pounds (1 bag)
Butter...½ to 1 stick
Salt...to taste
Pepper...to taste
Buttermilk...½-1 cup
Parmesan Cheese...1-2 cups

measurements are estimates and based upon texture/taste


Putting it Together...

1. Skin potatoes and cut into quarters (this allows the potatoes to cook more quickly)
2. Put in large pot, add water and salt (I usually put in a few chicken bouillon cubes to add a little flavor to the potatoes).
3. When fork tender, remove from heat and drain
4. Turn-off burner and replace potatoes in pot and return to burner. This will allow the excess water to steam out of the potatoes. Be sure to keep an eye on them, so they do not burn
5. Place the potatoes in a bowl
• If they do not all fit, you will need to repeat the following steps with the remaining potatoes (although cutting-back on the measurements)
6. Add butter, salt, and pepper
7. Mash with a potato masher and then use a hand mixer to blend
8. Add 1/2 cup of Buttermilk and continue whipping
9. Add additional buttermilk until you reach the desired consistency
10. Add additional salt and pepper to taste
11. Add the Parmesan cheese and mix until well incorporated
12. Take any additional potatoes and repeat steps 6-11

Here's what they look like...






Originally posted as... Tangy Whipped Potatoes