Gravy is often considered the secret star of the holiday table. It has the power to elevate a dry turkey, enhance under-seasoned mashed potatoes, and bring together the diverse flavors on your plate. While traditional turkey gravy is made from the caramelized drippings rendered from the turkey's long roast in the oven, you can still make delicious gravy even without those precious drippings. In this article, we will explore the art of making smoked gravy, a flavorful twist on the classic recipe.
What is Gravy Made Of?
At its core, gravy is a simple pan sauce that requires liquid and a thickener. Traditional turkey gravy typically includes fat, flour, and stock. The fat and flour are cooked together to create a roux, which thickens the stock to a spoon-coating consistency. The classic ratio for gravy is three parts flour, two parts fat, and one part hot stock. However, you can adjust these proportions based on your preference. Additionally, you can add other flavors to the mixture, substitute the stock with another liquid, or use cornstarch instead of flour to thicken your gravy.
The Importance of Fat
The first step in building gravy is adding fat to the pan. If you have drippings from your smoked turkey, you can use them for added flavor. Otherwise, you can use alternative fats such as bacon grease, melted butter, or oil. Warm the fat in a saucepan over medium-low heat.
Enhancing Flavor with Aromatics
Now is the time to add additional flavor elements to your gravy. Consider using ingredients like sweet onions, garlic, mushrooms, or herbs. Cook these aromatics in the hot fat until they have softened and the onions have started to brown around the edges. This step allows you to enhance the overall flavor profile of your gravy.
Choosing the Right Thickener
The choice of thickener plays a crucial role in achieving the desired consistency for your gravy. If you're using flour, sprinkle it over the fat or drippings, along with the cooked vegetables, using a fine-mesh sieve to avoid clumps. You can adjust the amount of flour based on the desired thickness. If you prefer using cornstarch, wait until you have added the stock to the pan. Create a slurry by whisking one tablespoon of cornstarch with one cup of cool stock, then slowly add it to the simmering liquid while whisking continuously.
Deglazing and Adding Liquid
Once you have chosen your thickener, it's time to add liquid to the pan. Turkey stock is the traditional choice, but you can use any stock you have available. Start by adding a small amount of stock, approximately 1/2 cup, and use a spatula to scrape up the drippings and browned bits from the bottom of the pan. Gradually whisk in the remaining liquid, ensuring that the broth, thickener, and aromatics are well incorporated.
Building Flavor with Turkey Stock
To enhance the flavor of your gravy, consider making your own turkey stock. Turkey backs, necks, and wings possess a rich flavor and collagen, which adds body to your stock. Brown these turkey parts over aromatic vegetables in a rimmed baking sheet to draw out the roasted turkey flavors.
Bringing It All Together
Simmer the gravy while continuing to whisk, allowing it to thicken up. The ideal consistency is described as nappant, which means thick enough to coat a spoon. To achieve this, simmer the gravy for approximately 10 minutes. If it's not thick enough, you can create a quick paste called beurre manie by mixing equal amounts of softened butter and flour. Crumble the paste into the simmering liquid, whisking continuously until the gravy thickens further.
Seasoning to Perfection
Once your gravy has reached the desired consistency, it's time to season it. It's best to wait until the sauce has reduced and thickened before adding salt, as adding it at the beginning can result in an overly salty gravy. Taste the gravy and adjust the seasoning with salt, pepper, and other spices according to your preference. For a smoky, spicy twist, consider adding smoked paprika or chopped chipotle in adobo.
- Can I make gravy without turkey drippings?
- What can I use as a substitute for flour?
- How can I fix gravy if it becomes too thick?
Absolutely! While turkey drippings add a deep flavor to the gravy, you can use alternative fats like bacon grease, melted butter, or oil for a delicious result.
If you prefer a gluten-free option or want a different flavor, you can use cornstarch as a substitute for flour. Cornstarch has twice the thickening power, so use it sparingly and add it slowly to avoid over-thickening the gravy.
If your gravy becomes too thick, simply whisk in more hot stock or hot water, one tablespoon at a time, until you achieve the desired consistency.
In Conclusion
Smoked gravy is a delightful twist on traditional turkey gravy, adding a smoky depth of flavor to your holiday table. By following these steps and incorporating your own variations, you can create a delicious and memorable gravy that will elevate your meal. Whether you're using turkey drippings or alternative fats, experimenting with different aromatics, or adjusting the thickener and seasoning, the art of making smoked gravy allows you to personalize your gravy to suit your taste. So, go ahead and impress your guests with a mouthwatering smoked gravy this holiday season!
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