Max Rosen not only knows his birds, he knows his gravy too. Here are 5 of his tips to help assure you don’t mess up the best part of the meal:
- Make your own stock for better gravy. Turkey parts (necks, giblets, wing tips), chicken backs, even duck carcass in a big pot of water with onion, carrots, celery and Mad Max Turkey Seasoning…let it simmer for as long as possible (even overnight), to get the best flavor into the stock for the best gravy.
- Getting good pan drippings from your turkey pan. This is pure concentrated flavor, making for a darker, richer gravy.
- Try to get your turkey finished a good 1-2 hours before serving. This way you will have 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. Learn how to add extra flour or cornstarch to adjust thickness without making lumps (i.e. make a slurry first, then add to the gravy)
- Use the meat from the neck and giblets, chopped finely for the big finish.