I'm a purist about some things... but for other things, I'm really not. That's why we're doctoring up some store-bought broth - or, in my case, water with powdered bouillon in it - to build the best gravy you've ever had.
Put the stock on the stove when you start cooking the turkey, and everything will be perfectly timed. You can use the drippings from the gravy instead of the 4 Tbs butter when you make the roux if you want - but since I tend to make turkey in nontraditional ways (smoking, grilling, sous vide), I use butter as a workaround.
For the gravy:
- 8 c chicken broth (or 8 c water + 3 Tbs chicken bouillon)
- 2 Tbs butter
- 1 medium onion, peeled and sliced
- 6 cloves garlic, peeled and sliced
- Turkey neck and giblets (optional)
- 2 sprigs thyme and/or rosemary
- 1 bay leaf
- 4 Tbs unsalted butter
- 1/4 c flour
- Dash of Worcestershire sauce
- Salt and pepper
- 2 Tbs butter, softened
- 1 Tbs canned pumpkin puree
- 1/8 tsp pumpkin pie spice
- 1/8 tsp orange zest (optional)
- 1/8 tsp salt
Make the pumpkin butter: Combine the 2 Tbs room temperature butter with the remaining ingredients using a spoon. Wrap in plastic wrap and refrigerate until ready to use.
Make the broth: Melt 2 Tbs of regular unsalted butter in a large saucepan. Add the onion, garlic and turkey neck and giblets, and sauté until everything is browned, about 15 minutes. Add broth and bay leaf and bring to a boil. Simmer 2 hours to infuse the broth. Strain into a large bowl and return the empty saucepan to the stove. (Throw out the aromatics - garlic, onion, herbs, bay leaf, and turkey neck/giblets.)
Make the gravy: Add 4 Tbs of plain butter to the saucepan to melt over medium heat. When it's almost melted, add the flour and whisk until the mixture just starts to darken, 1 to 2 minutes. (Click here for a detailed tutorial on making a roux.) Add the strained broth, whisking constantly to prevent clumping, and bring to a boil. Reduce heat and simmer until gravy is desired thickness, about 10 minutes. Add Worcestershire sauce and salt and pepper to taste. Stir in cold pumpkin butter until melted.
Pumpkin Spice Gravy
Ingredients
- 8 c chicken broth (or 8 c water + 3 Tbs chicken bouillon)
- 2 Tbs butter
- 1 medium onion, peeled and sliced
- 6 cloves garlic, peeled and sliced
- Turkey neck and giblets (optional)
- 2 sprigs thyme and/or rosemary
- 1 bay leaf
- 4 Tbs unsalted butter
- 1/4 c flour
- Dash of Worcestershire sauce
- Salt and pepper
- 2 Tbs butter, softened
- 1 Tbs canned pumpkin puree
- 1/8 tsp pumpkin pie spice
- 1/8 tsp orange zest (optional)
- 1/8 tsp salt
Instructions
- Make the pumpkin butter: Combine the 2 Tbs room temperature butter with the remaining ingredients using a spoon. Wrap in plastic wrap and refrigerate until ready to use.
- Make the broth: Melt 2 Tbs of regular unsalted butter in a large saucepan. Add the onion, garlic and turkey neck and giblets, and sauté until everything is browned, about 15 minutes. Add broth and bay leaf and bring to a boil. Simmer 2 hours to infuse the broth. Strain into a large bowl and return the empty saucepan to the stove. (Throw out the aromatics - garlic, onion, herbs, bay leaf, and turkey neck/giblets.)
- Make the gravy: Add 4 Tbs of plain butter to the saucepan to melt over medium heat. When it's almost melted, add the flour and whisk until the mixture just starts to darken, 1 to 2 minutes. (Click here for a detailed tutorial on making a roux.) Add the strained broth, whisking constantly to prevent clumping, and bring to a boil. Reduce heat and simmer until gravy is desired thickness, about 10 minutes. Add Worcestershire sauce and salt and pepper to taste. Stir in cold pumpkin butter until melted.
Nutrition Facts
Calories
156.83Fat (grams)
11.71Sat. Fat (grams)
6.59Carbs (grams)
6.93Fiber (grams)
0.51Net carbs
6.42Sugar (grams)
2.02Protein (grams)
6.55Sodium (milligrams)
1167.10Cholesterol (grams)
97.45
