Have you ever been cooking your turkey, basting your little heart out, and you realize you’re not going to have enough drippings left to make your gravy, that most essential liquid component of your Thanksgiving table (well, other than the wine!)? If so, I have the best Thanksgiving gravy tip for you! My mother shared this with me when I told her I could never figure out how she always had such a crazy quantity of fresh gravy when everyone else was stocking up on canned and dumping that into their gravy boats.
So here’s the trick, when you’re prepping your turkey before roasting, take the neck and put it into a saucepan with some celery, onions and a bayleaf and top it up with cold water. Simmer away slowly for a couple hours to make a super simple but very flavorful stock.
When you pull your turkey out of the oven and it’s resting on the side waiting to be carved, now is the time to put all that stock into the pan and deglaze the sides. It’s the perfect gravy extender. Whisk away to get all those little bits and pieces off the sides of the pan and into your gravy. Thicken a bit and when you serve those massive boats of gravy, you’ll be a gravy goddess too!
Happy Thanksgiving all!