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Mar 31, 2012 03:03 PM

Passover Turkey Gravy -- Help

I always grill my turkey and make a pot roast. This year, no pot roast, so no gravy. Since I do the bird right on the grill I don't have any fat or drippings to use as a base for the gravy. Can anyone give me a gravy recipe using chicken or turkey stock? I assume I use potato starch as the thickener. Thanks

Ken Goodman

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  1. from a shiksa -

    if you can use corn starch, mix it into a slurry with some cold/room temp liquid - i highly recommend sherry!. for each cup of stock, use about 1 tablespoon of cornstarch mixed in about 1/4 cup sherry. this will give you something fairly thick. if you like your gravy thinner, add this mixture to about 2 cups of stock.

    when you use your chicken or turkey stock, make sure it's well seasoned, adding additional herbs, pepper, and so on if it's kind of bland.

    For reasons i haven't figured out yet, i seem to be able to make gravy only in a frying pan. maybe it has something to do with the greater evaporation surface. but here goes

    for about 1 quart of stock [well seasoned], whisk in the slurry [of about 2 tbs cornstarch to 1/2 c sherry] at a steady small stream. when it's all well mixed, keep whisking until bubbles form and the mixture thickens. taste for seasoning.

    if you don't want to use sherry, you can use brandy, or even just water. but sherry tastes better.

    good luck!

    1 Reply
    1. re: jiffypop

      you can do as jiffypop says but sub potato starch.

    2. Work on making some really good brown broth: I alway's "deconstruct" my turkey's when I cook, so I have the back (as well as neck and giblets) for making broth. If you are doing a whole (or just buying parts), get some wings for making broth. Start by browning the backs/wings very well. Then saute the onions, carrots, celery. Deglaze the pan with a little wine (red will give a bit more color), then add a quart of chicken stock (I use a good quality purchased stock), plus another 2-4 cups of water depending on how much gravy you need and herbs (for me, sage is key with turkey). Cook for several hours. Strain and cool. When ready to use, heat and let reduce some more. Then follow the others lead on thickening.

      I would normally finish with a bit of butter, but to keep kosher, I would think about maybe using some duck fat....

      2 Replies
      1. re: firecooked

        Definitley agree make a stock with Turkey necks and use that as the base for the gravy -

        1. re: weinstein5

          Exactly! Just make sure you mix up the potato starch slurry first. And if you really want to knock it out of the ball park, use wine for your slurry instead of water.