MEATLOAF GRAVY RECIPE DRIPPINGS RECIPES

Steps:

• In a wide skillet with sides, melt butter over medium heat. When melted and sizzling, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 1 minute. It smells toasty, like browned butter.
• Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, it thickens and becomes glossy.
• Whisk in the herbs and mushroom powder then cook at a low simmer for a minute or two. Remove from the heat then stir in half and half or cream (optional).
• Taste for seasoning and adjust with salt and black pepper (we like a generous amount of pepper).
• Substitute some or all the butter with fat left in the pan from roasting. If there are juices left in the pan, strain them then swap all or some of the stock for the pan juices. Pan drippings and juices will be well seasoned compared to the stock. When seasoning, taste the gravy first then adjust with more salt and/or pepper. If you used a stove-top safe pan such as a Dutch oven or stainless steel pan for roasting, there is no need for the skillet. Make the gravy directly in the roasting pan.

Steps:

• Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.
• 2 to 3 days before roasting:
• Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
• Early on the day or the night before you'd like to eat:
• Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 500 degrees F.
• Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
• Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
• Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.