How to Finish Gravy for Stuffed Turkey Recipe

Video Transcript

"We have or water and we need this to get really hot and that way it will deglaze. You will notice when we pour the water in everything will come off the bottom of the pan. Once that is done I will use the flat edge of my spoon here to get everything off the bottom of the pan. Now that this is really hot that's good and I'll add the water and now we work everything off the bottom of the pan. Go from edge to edge and corner to corner. As you can see everything is coming off the bottom and that's all flavor. So I'll do this side and then I'll turn the pan around and do the other side and pretty much what we will do is let this reduce and once it reduces the flavors will concentrate and you will have a killer turkey pan gravy. Just take your time and make sure you get everything off the bottom of the pan and that's all flavor. As this reduces the gravy will thicken up. Now for gravies I don't strain gravies. Sauces are thinner than gravies and sauces I strain. They are supposed to be light and velvety. Gravy, turkey gravy, chicken gravy, pork, I tend to leave all the pieces of meat in there. Leave it chunky; leave it hearty, it's much better in there. There we go, it is its looking good and it's starting to come to a boil. It won't be long."