I promised roasted garlic gravy to go with your smoked turkey, didn’t I?
Even if you don’t go all out and smoke a dang turkey, this gravy can be used on ANYTHING. Roasted garlic has a magical flavor that goes great with meat, potatoes, vegetables…you name it!
First, in preparation for this dish, you’ll want roast some garlic, just like we did when we made roasted garlic mashed potatoes.
To roast garlic you just:
- put one whole head of garlic on a small piece of tin foil.
- cover the garlic completely with the foil.
- place the garlic packet in the oven at 425F for 30-45 minutes until the garlic is very soft.
- squish the garlic, which should be dark golden brown, out of the skins and save for use!
Remember how you saved your turkey giblets? You did.
First, we’re going to make turkey stock!
Note, if you aren’t making this gravy with turkey giblets you can use regular bouillon or stock and skip this step.
Place the giblets in a pan and cover them with water or half water/half stock. I didn’t have any stock, so I added one bouillon cube to intensify the flavor of the water.
Turn the heat to medium-low and simmer the giblets for 15-30 minutes until they are cooked through and the water is cloudy and deliciously turkey-flavored.
When they’re done, they look kind of grody, like this.
That’s OK, though, they taste great!
Once the giblets are done and the stock is made (timesaver: roast the garlic while you simmer the giblets!), you can get started on the gravy! Heat 2 tablespoons of butter with 1 tablespoon of roasted garlic paste over medium heat in a shallow pan.
Yum. Those two things taste really good. When the butter is melted, swirl the garlic into the butter and sprinkle 2 tablespoons of flour into the pan.
Now, if the butter is starting to brown, turn down the heat a bit. We want to let the flour cook for a minute without burning the garlic or butter.
Use a whisk to combine the flour, garlic, and butter.
When the flour is fully combined into the butter and garlic, let it cook for one minute. Then, use one hand to spoon turkey stock into the butter paste, and one hand to keep whisking. You want each bit of liquid to fully combine into the butter paste – this helps prevent lumps!
Whisk and whisk and whisk, and keep adding more stock until the gravy is the consistency you like it.
I use about 2 cups of liquid total, but you could use up to 4 depending on how thin or thick you like your gravy!
Now, taste this loveliness! Add salt, pepper, or a little milk or cream if you’d like a creamier gravy!
At the last minute, I add 2-4 drops of Worcestershire sauce. It adds a darkness and saltiness to the gravy that is just delicious!
Yum. Keep the gravy warm on the stove until you’re ready to eat, then serve it with your meal over EVERYTHING. You’ll love this!