Next to pie crusts, nothing strikes fear into the hearts of inexperienced cooks more than gravy. Everyone has heard horror stories about gravy that was too lumpy, too thick, or too thin, or tasted burnt. And yet, my feeling about gravy is that it’s only a problem because most of the recipes are unnecessarily complicated, and because a few fundamental principles of gravy making are poorly understood.
In a nutshell, turkey gravy has only two (or maybe three) major components:
•Broth: Generally, the broth is made by cooking the neck and giblets, adding liquid, and straining. We’re going to save some time and effort by supplementing the giblet flavors with a healthy dose of store-bought chicken broth.
•Roux: A roux is nothing more than a ...