Turkey gravy: that luscious, savory sauce that elevates Thanksgiving dinner from good to unforgettable. While many home cooks struggle to achieve the perfect gravy consistency and flavor, Martha Stewart, the queen of domesticity, has mastered the art. In this comprehensive guide, we will explore Martha Stewart’s approach to making turkey gravy, delving into her techniques, ingredients, and secrets to achieving a truly exceptional result.
Understanding the Fundamentals of Gravy Making
Before diving into Martha Stewart’s specific method, let’s establish the fundamental principles that underpin successful gravy making. Gravy, at its core, is a sauce made from meat drippings, a thickening agent (usually flour or cornstarch), and liquid (typically broth or water). The key to achieving smooth, lump-free gravy lies in the precise execution of these three components.
The Importance of Quality Drippings
The foundation of any great gravy is the drippings from the roasted turkey. These drippings are packed with concentrated flavor and rendered fat, providing richness and depth to the sauce. Using high-quality turkey and roasting it properly will yield the best drippings.
The amount of drippings you collect will vary depending on the size of your turkey and the roasting method. It’s always a good idea to supplement with broth if necessary.
Choosing the Right Thickening Agent
Flour is the most commonly used thickening agent for gravy. It adds body and helps to bind the fat and liquid together. Cornstarch is another option, resulting in a slightly glossier gravy. Martha Stewart often prefers flour for its robust flavor.
The key to using flour is to cook it properly to eliminate its raw taste. This is typically achieved by making a roux, a mixture of fat and flour cooked over medium heat.
Selecting the Liquid Component
The liquid component of gravy typically consists of broth or stock, often homemade. Turkey or chicken broth are excellent choices. If you don’t have homemade broth, store-bought broth can be used. Martha Stewart often uses a combination of turkey drippings and homemade stock for optimal flavor.
Water can also be used to supplement the broth if necessary, but it will dilute the flavor.
Martha Stewart’s Turkey Gravy Recipe: A Step-by-Step Guide
Now, let’s delve into Martha Stewart’s approach to making turkey gravy. While she has shared several variations over the years, a common thread of technique and attention to detail runs through them all.
Collecting and Preparing the Drippings
After the turkey has finished roasting, carefully remove it from the roasting pan and let it rest before carving. While the turkey rests, it’s time to prepare the drippings.
Carefully pour the drippings from the roasting pan into a fat separator. This handy tool allows you to easily separate the fat from the flavorful juices. If you don’t have a fat separator, you can use a spoon to skim off the fat from the surface of the drippings after they have cooled slightly. Martha Stewart emphasizes the importance of removing excess fat for a smoother gravy.
Once the fat has been separated, reserve it for making the roux. Measure the remaining juices; you’ll need approximately 2-4 cups of liquid for your gravy, depending on the desired consistency. If you don’t have enough drippings, supplement with turkey or chicken broth.
Making the Roux
The roux is the foundation of Martha Stewart’s gravy. It’s a mixture of fat (from the turkey drippings) and flour that is cooked over medium heat until it reaches a light golden brown color.
In a saucepan, melt the reserved turkey fat over medium heat. Whisk in an equal amount of all-purpose flour. Martha Stewart insists on constant whisking to prevent lumps from forming. Cook the roux, whisking constantly, for 3-5 minutes, or until it reaches a light golden brown color. This process cooks the flour, eliminating its raw taste and allowing it to thicken the gravy properly.
Creating the Gravy
Once the roux is ready, it’s time to gradually whisk in the warm turkey drippings (and broth, if using). The key is to add the liquid slowly and steadily, whisking constantly to prevent lumps from forming.
Continue to whisk until the gravy is smooth and thickened to your desired consistency. Bring the gravy to a simmer and cook for a few minutes to allow the flavors to meld together.
Seasoning and Finishing Touches
Season the gravy to taste with salt and freshly ground black pepper. Martha Stewart often adds a pinch of herbs, such as thyme or sage, to enhance the flavor.
For an extra layer of richness, you can stir in a pat of butter or a tablespoon of cream at the end. This will give the gravy a velvety smooth texture.
Before serving, strain the gravy through a fine-mesh sieve to remove any remaining lumps or solids. This will ensure a perfectly smooth and elegant gravy.
Martha Stewart’s Tips and Tricks for Perfect Gravy
Martha Stewart is known for her attention to detail and her willingness to share her culinary secrets. Here are some of her tips and tricks for making perfect turkey gravy:
- Use high-quality ingredients: The better the quality of your turkey and broth, the better your gravy will taste.
- Don’t skip the roux: The roux is essential for thickening the gravy and eliminating the raw taste of flour.
- Whisk constantly: Constant whisking is crucial for preventing lumps from forming.
- Add the liquid slowly: Adding the liquid too quickly can cause lumps to form.
- Season to taste: Don’t be afraid to season the gravy generously with salt and pepper.
- Strain the gravy: Straining the gravy ensures a smooth and elegant texture.
- Deglaze the pan: Before separating the fat, deglaze the roasting pan with a little wine or broth to scrape up any browned bits. This adds extra flavor to the gravy. Martha likes to use dry sherry for this.
- Infuse with aromatics: Add aromatics like onions, celery, and carrots to the roasting pan while roasting the turkey. This will infuse the drippings with even more flavor.
- Make ahead: Gravy can be made ahead of time and reheated. Store it in the refrigerator for up to 3 days.
Troubleshooting Common Gravy Problems
Even with the best intentions, gravy can sometimes present challenges. Here are some common problems and how to fix them:
- Lumpy gravy: If your gravy is lumpy, try whisking it vigorously with a wire whisk. If that doesn’t work, you can strain it through a fine-mesh sieve.
- Thin gravy: If your gravy is too thin, you can thicken it by whisking in a slurry of cornstarch and water. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk until smooth. Gradually whisk the slurry into the gravy and cook until thickened. You can also simmer the gravy longer to reduce the liquid.
- Thick gravy: If your gravy is too thick, you can thin it out by adding more broth or water.
- Bland gravy: If your gravy is bland, try adding more salt, pepper, or herbs. You can also add a splash of Worcestershire sauce or soy sauce for extra flavor.
- Greasy gravy: If your gravy is too greasy, skim off the excess fat with a spoon. You can also add a tablespoon of lemon juice or vinegar to cut through the richness.
Variations on Martha Stewart’s Turkey Gravy
While Martha Stewart’s classic turkey gravy recipe is a winner, there are many ways to customize it to your liking. Here are a few variations to consider:
- Herb Gravy: Add a generous amount of fresh herbs, such as thyme, sage, rosemary, and parsley, to the gravy.
- Mushroom Gravy: Sauté sliced mushrooms in butter and add them to the gravy.
- Shallot Gravy: Sauté finely chopped shallots in butter and add them to the gravy.
- Cranberry Gravy: Stir in a spoonful of cranberry sauce for a sweet and tart flavor.
- Spiced Gravy: Add a pinch of cinnamon, nutmeg, or cloves to the gravy for a warm and festive flavor.
Conclusion: Mastering the Art of Martha Stewart’s Turkey Gravy
Making perfect turkey gravy doesn’t have to be intimidating. By following Martha Stewart’s techniques and tips, you can create a delicious and unforgettable gravy that will impress your guests. Remember the importance of quality drippings, a properly made roux, and careful seasoning. With a little practice and patience, you’ll be able to master the art of gravy making and elevate your Thanksgiving dinner to a whole new level. Enjoy the process, and savor the delicious results!
What is the key ingredient that sets Martha Stewart’s turkey gravy apart?
Martha Stewart’s gravy is renowned for its rich, savory flavor, which stems largely from the use of homemade turkey stock. Instead of relying on store-bought broth, Martha emphasizes using the giblets, neck, and backbone of the turkey to create a flavorful base. Simmering these parts with aromatics like onions, carrots, and celery for several hours results in a deeply concentrated and intensely flavorful stock that forms the foundation of her gravy.
Another crucial element is the proper browning of the turkey drippings in the roasting pan. Martha advocates for carefully scraping up all the caramelized bits, known as fond, from the bottom of the pan and incorporating them into the gravy. This process adds depth and complexity to the gravy’s taste profile, giving it a distinctly richer and more nuanced flavor than gravy made without this step.
How does Martha Stewart prevent lumps in her turkey gravy?
To ensure a smooth and lump-free gravy, Martha Stewart employs a precise method for incorporating the flour. She typically uses a roux, which is a mixture of equal parts melted butter and flour, cooked over low heat until it forms a paste. This roux serves as a thickening agent and prevents lumps from forming when the hot turkey stock is added.
The key to preventing lumps is to whisk the hot stock into the roux gradually and constantly, ensuring that the flour is fully incorporated before adding more liquid. She also recommends using a fine-mesh sieve to strain the gravy after it’s thickened, further eliminating any potential lumps and resulting in a silky smooth texture.
Can I make Martha Stewart’s turkey gravy ahead of time?
Yes, you can absolutely prepare Martha Stewart’s turkey gravy ahead of time. Making the gravy a day or two in advance can actually enhance its flavor, as the ingredients have more time to meld together. The key is to properly store the gravy in the refrigerator in an airtight container.
When you’re ready to serve, gently reheat the gravy over low heat on the stovetop, stirring frequently to prevent it from scorching. If the gravy becomes too thick during reheating, you can add a little more turkey stock or water to thin it out to your desired consistency. Taste and adjust seasonings as needed before serving.
What are some recommended variations or additions to Martha Stewart’s basic turkey gravy recipe?
While Martha Stewart’s basic turkey gravy recipe is delicious on its own, there are several ways to customize it to your preferences. You could add a splash of dry sherry or Madeira wine to the gravy during the final simmering stage for a touch of elegance and complexity. Another option is to incorporate chopped fresh herbs, such as sage, thyme, or rosemary, for a burst of aromatic flavor.
For a richer and creamier gravy, you can stir in a dollop of heavy cream or crème fraîche at the end. Some people also enjoy adding a small amount of Dijon mustard for a subtle tang. Feel free to experiment with different flavors and ingredients to create a gravy that perfectly complements your Thanksgiving or holiday meal.
What type of flour does Martha Stewart recommend for her turkey gravy?
Martha Stewart typically recommends using all-purpose flour for her turkey gravy. All-purpose flour is readily available and provides a reliable thickening power, creating a smooth and stable gravy. It strikes a good balance between absorbing liquid and not becoming too gummy.
While other types of flour, such as cake flour or bread flour, could technically be used, they are not ideal for gravy. Cake flour has too little protein and may not thicken the gravy sufficiently, while bread flour has too much protein and could result in a gummy or pasty texture. All-purpose flour is the preferred choice for achieving a classic and delicious turkey gravy.
How does Martha Stewart ensure the turkey gravy is seasoned properly?
Achieving perfectly seasoned gravy is crucial for a successful Thanksgiving meal, and Martha Stewart emphasizes the importance of tasting and adjusting the seasonings throughout the cooking process. She typically starts with salt and freshly ground black pepper, but encourages cooks to add more based on their individual preferences.
Beyond salt and pepper, Martha also suggests considering other flavor enhancers, such as a pinch of dried thyme or sage, or a few drops of Worcestershire sauce for added umami. The key is to taste the gravy frequently and make small adjustments until you achieve a balanced and flavorful profile that complements the taste of the turkey and other side dishes.
What should I do if my turkey drippings are burnt or there aren’t enough of them to make gravy?
If your turkey drippings are burnt, it’s best to avoid using them in your gravy, as they will impart a bitter taste. Instead, start by melting butter in a saucepan to create the base for your roux. You can then add turkey stock or chicken broth to achieve the desired consistency and flavor.
If you don’t have enough turkey drippings, you can supplement them with melted butter. This will provide the necessary fat to create the roux and contribute to the richness of the gravy. In this case, be sure to still use a good quality turkey stock or chicken broth for the liquid component to ensure a flavorful gravy.