The Amazing & Mighty Ginger
Part of cold weather cooking includes working in Superfoods that keep us healthy and nourish us to stay well. Ginger is a big player here. Read More
Max’s Tips for Perfect Gravy
Gravy is universally loved, and for most people it is a big part of our Thanksgiving meals. And since gravy goes on top of delicious food, you want it to be the best it can be. Follow these great tips from “Mad” Max Rosen and you are well on your way. Max not only knows his turkey (grilled on the Big Green Egg using his Mad Max Turkey Method), he knows his gravy too.
Make your own stock for better gravy.
Gather turkey parts (necks, giblets, wing tips), chicken backs, and maybe even duck carcass in a big pot of water with onion, carrots, celery and Mad Max Turkey Seasoning. Bring it to a low simmer and let it go as long as possible. At least 6 hours, and maybe even overnight. Add water if it gets too low and let the magic happen. The more flavorful the stock, the richer your gravy will taste.
Get good pan drippings from your turkey roasting pan.
Gravy is often made right in your roasting pan after removing the turkey, and the better the pan drippings, the better the flavor. This is pure concentrated flavor, making for a darker, richer gravy.
Aim to finish your turkey a good 1-2 hours before serving.
Turkeys don’t mind a good rest, and this will give you plenty of time to make your gravy and let it simmer to a great finish. The longer you can let your gravy cook/simmer, the less flour taste you will have.
Keep stirring for smoothness.
A whisk is the best way to work the flour into the fat, and you will want to keep it moving until all the flour is incorporated and your liquid is added. If you need to add extra flour to thicken your gravy don’t add flour or cornstarch directly to your gravy or you’ll get lumps. Mix it with stock (make sure it’s not hot) to make a slurry, then stir it in.
Use the meat from the neck and giblets.
After you pull the giblets out of the stock, chop them finely and add to the gravy at the finish. If you have the patience, pulling the meat out of the neck bone makes a delicious addition as well.
