How to make the perfect turkey gravy – plus 4 variations (1976)
From the St. Cloud Times (Saint Cloud, Minnesota) November 17, 1976
As Thanksgiving approaches, plans and preparations for that big meal begin.
For those who are serving turkey, here are instructions for making Perfect Gravy, using a method that separates your roast turkey pan drippings from the fats and juices.
Only a measured amount of fat is used, and the gravy is made in a saucepan instead of in the roasting pan. Those measures eliminate the possibility of greasy gravy and lumps of flour.
Below the recipe, find four deliciously different ways to make your gravy a little different.
Classic turkey gravy variations
Wine gravy: Add 1/4 to 1/3 cup very dry vermouth or white wine to the turkey gravy; simmer a few minutes, stirring often.
Creamy turkey gravy: Add 1/2 cup light cream and 1/4 to 1/2 teaspoon leaf thyme, crumbled; simmer 5 minutes, stirring often.
Giblet turkey gravy: Wash giblets from turkey; place neck, heart and gizzard, in contents of one 13-3/4 ounce can chicken broth; cover and cook 1-1/2 to 2 hours. Drain, reserving broth for gravy. Chop giblets coarsely.
Sauté liver in 1 tablespoon butter for 5 minutes or until no longer pink; chop coarsely. To skillet, add 1/4 cup chopped scallions; sauté 2 to 3 minutes; stir in 2 to 4 tablespoons dry sherry to deglaze skillet. Add to Perfect Gravy along with giblets and liver; simmer 5 minutes.
Mushroom-herb gravy: In small skillet. in 2 tablespoons butter, sauté 1 small finely chopped onion 2 minutes; add 2 teaspoons lemon juice and 1/2 pound small sliced mushrooms or one 6-to-8 ounce can sliced or chopped mushrooms, drained.
Sauté, stirring often, until lightly browned, about 5 minutes. Stir into Perfect Gravy; add 2 tablespoons chopped fresh parsley. Cook 1 to 2 minutes.