Food & Wine USA - (11)November 2018

32

HANDBOOK

NOVEMBER 2018

THE SECRET TO GREAT GRAVY? Begin with broth, not stock. Broth is

fortified with meat that’s simmered along with the bones and aromatics

that flavor stock. To build the richest possible broth, we roast the

vegetables and bones to deepen their flavor before simmering in chicken

stock; ground turkey infuses it with even more meaty goodness. With

our Rich Turkey Broth (recipe p. 35) as a foundation, you’re just a few

short steps away from the Best-Ever Turkey Gravy for your holiday meal.

Build a Better Gravy How to take

yours to the next level

MASTER CLASS

Best-Ever Turkey

Gravy

TOTAL 25 MIN; SERVES 16

This simple, silky-smooth

gravy stays lump-free with a

trick of loosening the roux

with a splash of broth before

whisking it into the pot.

1 /^4 cup rendered turkey fat

from Rich Turkey Broth

(recipe p. 35) or

unsalted butter

7 Tbsp. all-purpose flour

(about 2 oz.)

4 cups Rich Turkey Broth

(recipe p. 35), divided

1 Tbsp. chopped fresh

thyme or sage

11 /^4 tsp. kosher salt

1 / 2 tsp. black pepper

Melt turkey fat in a small skil-

let over medium. Add flour;

cook, whisking constantly,

until mixture turns golden

brown, 5 to 6 minutes. Gradu-

ally add^3 / 4 cup Rich Turkey

Broth, whisking constantly,

until smooth. Remove roux

from heat; cover to keep

warm. Bring remaining 3^1 / 4

cups Rich Turkey Broth to a

boil in a large stockpot over

high. Whisk roux into boiling

stock until smooth. Reduce

heat to medium-low; simmer,

whisking often, until mixture

thickens and no floury taste

remains, 5 to 6 minutes. Stir

in thyme, salt, and pepper.

KELSEY YOUNGMAN,

F&W TEST KITCHEN

MANAGER

PHOTOGRAPHY: (PORTRAIT) ABBY HOCKING