The actual gravy making was the least time consuming part. We first roasted turkey legs and wings which we then boiled to make homemade turkey stock. It wasn't complicated, but it did take time, and we think we simmered our stock too long, ending up with less liquid than the recipe called for.
Also, we were supposed to deglaze the roasting pan and add that liquid to the simmering stock. But once we put the turkey in our stock pot, we left to run some errands, so by the time we remembered about the deglazing, our stock was finished. No problem. We just deglazed and added the liquid to the finished stock. (This is getting complicated, but we were supposed to cool the deglazing liquid and skim off the fat before adding it to the stock, but since we were going to cool our stock and skim the fat off of it, too, why not add the deglazing liquid, fat and all, and just skim once? Maybe there's a reason, but anyway. That's what we did.)
We've never been great at skimming off fat. And we weren't patient enough to wait for it to completely harden before getting it off, so our turkey fat that we then cooked with flour for the base of the gravy was pretty liquid. Our flour/fat mixture was thin and runny, too, even though we added more flour than the recipe called for. It did seize up as soon as we poured in the stock, but the lumps smoothed out and everything came together quickly.
It tastes pretty great, we have to say. We're just disappointed in the yield. Bottom line: It doesn't take much more time to make the full recipe, so if you have a big enough pot to make the stock, go for it. You could also make the stock well ahead of time and use butter for the base instead of turkey fat, which would save you a lot of messy skimming.
- Get the recipe: Turkey Gravy from Scratch, from The New York Times
Related: Good Tip: Stock in the Slow Cooker
(Images: Elizabeth Passarella)