The Art of Brown Turkey Gravy #youtubeshorts #shorts #thanksgiving #holiday

By Bruno Albouze · 300 min

Ingredients

Instructions

1. Preheat the oven to 350°F/180°C (fan oven). Spread the turkey bones in a greased roasting pan (they can be broken before or after roasting). Roast for 30 minutes.
2. Take the pan out, coat the bones with the tomato paste, and roast another 15 minutes, until the bones are deep brown and the paste has darkened. Move the bones to the stockpot.
3. In the empty, still-hot roasting pan, add the mirepoix and porcini powder. Stir and scrape up the bits. Roast 20 minutes, until lightly caramelized.
4. Deglaze the pan with the water to loosen the fond, then add the vegetables to the stockpot.
5. Add the chicken stock, herbs, orange zest, ruby port and spices to the pot. Bring to a boil, then reduce to a gentle simmer.
6. Simmer for at least 2 hours, skimming off impurities as they rise.
7. Strain the liquid through a chinois into a clean saucepan, pressing the solids to extract all the liquid. Discard the solids.
8. Bring the strained liquid to a simmer and reduce by half. Cool it in an ice bath, then refrigerate overnight.
9. Next day, scrape off the solidified fat from the surface and discard it. The reduced stock keeps up to 3 days refrigerated or up to 3 months frozen.
10. For the gravy, bring the reduced stock to a gentle boil, add the fruit puree to taste, and season with salt and pepper. Move it to a smaller saucepan.
11. Sieve the rendered jus and drippings from the roasted turkey roulade (or all the cooking liquid from the sous-vide roulade) into the sauce.
12. Whisk the slurry (liquid and cornstarch) into the boiling gravy gradually until it reaches the desired thickness. Simmer gently until serving; it will keep reducing slowly.
13. Just before serving, remove from heat and whisk in the cold butter until melted. Keep hot without boiling.

Summarized from Bruno Albouze's video. Watch it for the details.

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