Sage Gravy

It seems impossible that this mess can turn into the base for gravy. Science is weird.

It seems sort of counterintuitive to give the gravy recipe before the turkey recipe, but it will make more sense next week when you pair this recipe with the turkey. Trust me.

Ingredients

2 onions, sliced
1 Tbsp unsalted butter
Kosher salt
32 ounces chicken broth or stock
Gizzards and other turkey organs that I prefer not to think about
Ice cubes
2 Tbsp unsalted butter
6 fresh sage leaves, chopped
2 Tbsp all purpose flour
1/3 cup Trader Joe’s spiced cider*

Instructions

In a skillet, melt 1 Tbsp butter and cook the onions and a pinch of kosher salt low and slow until they begin to caramelize. Remove from heat and scoop into the bottom of the foil-lined turkey roasting pan. Add gizzards, etc. Place the rack in the pan and arrange the turkey on it, being careful not to let any pieces hang out over the edge of the pan. Place the roasting pan into the oven and pour the chicken broth into the pan (it’s easier to do it this way than to balance the sloshing pan and bird from counter to oven).

When the bird is cooked, remove the pan from the oven. Have a separate foil-lined baking sheet waiting. Lift the bird and rack onto the baking sheet. Drape with foil and allow to rest.

Have a glass measuring cup waiting in the sink.

Carefully gather up the corners of the foil that had lined the roasting pan, like a giant hammock. Carry the foil to the sink, then puncture a small hole in the bottom of the foil, allowing the liquid to drain into the measuring cup, but leaving the solids behind for disposal. You’ll need approximately two cups of liquid. Discard the foil and solids.

Add a few ice cubes to the measuring cup. This helps to make the fat congeal for easier removal.

In a saucepan, melt 2 Tbsp butter. Add chopped sage and stir for a few seconds until fragrant. Add flour and whisk until it begins to darken, about 3 minutes. (If you’ve never made a roux before, the mixture will appear dry, crumbly and completely inedible. This is normal.)

Gradually whisk in the liquid from the measuring cup, plus the spiced cider. Bring to a boil, then simmer until the gravy thickens. Season with salt and pepper.

Results

The gravy is more flavorful and less meaty than most gravy, but really adds a nice touch to the meal.

* You can achieve the same effect with unfiltered apple juice and a pinch each of nutmeg and cinnamon.

Tags: gravy, oven, stovetop, turkey