Traditional Gravy for Thanksgiving | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Heat the clarified butter in a large pot, add the turkey pieces and brown them well on all sides, then set them aside. Alternatively, bake them at 450°F for 30 to 45 minutes until dark golden brown.
2. In the same pot, add a little more butter if needed, then brown the onions until golden, then the shallots, then add the garlic.
3. Once the garlic smells fragrant, add the white wine and let it reduce for a couple of minutes.
4. Add the celery, carrots and all the herbs, then the browned turkey and enough stock to cover. Season with salt and pepper.
5. Add enough flour to thicken lightly; you can thicken more with cornstarch at the end if needed.
6. Lower to very low heat and simmer for 2 to 3 hours, checking every 15 to 20 minutes to make sure nothing sticks to the bottom.
7. Strain out all solids with a large mesh strainer, then pass the gravy through a fine mesh strainer.
8. Adjust seasoning with salt and pepper, and stir in butter at the end if you like.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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