Our Low Maintenance Thanksgiving* somehow still came to include two versions of gravy. I made the Serious Eats Dead Simple Turkey Gravy as an experiment and as a backup gravy and, under the hugely appreciated guidance of Glitter Pissing (Seattle area artist well worth knowing), I made a pan gravy after roasting our first turkey.
The outcome? You might ask? Serious Eats’ Marmite gravy FTW.
I did successfully made a gravy from the drippings of our roasted turkey. A little fat + flour to do a roux, then adding dairy (in our case 2% milk), then the rest of the drippings and stir, stir, stir. It turned out something that looked divine but tasted far too salty. (This judgment, it may be important to note, is coming from a girl that would rather have a salt bagel than dessert under any circumstances. So a too-salty gravy is quite significant.) No fault of the traditional directions, but more of the over two days spent brining.
I didn’t have the time (or the, uh, before-the-fact research) for the Pioneer Woman’s tips on How To Control Saltiness After Brining, so we went with the Serious Eats gravy. And you know what? It was better than good. Not transcendent, I would need somebody other than myself to be cooking for that, but it can be credited with making our Thanksgiving something to remember fondly. (Um. Especially since I cooked the turkey a lot longer than it should have been.)
The photo above shows the gravy in a piped bowl of Duchess Potatoes, the recipe for which I found over at Baking Bites. The piped bowl shape of the potatoes was inspired by our very first meal in Paris earlier this year when I unadventurously ordered the chicken-something-or-other and it came with a bit of gravy in a divot in the potatoes:
TLDR?: Marmite gravy is a keeper.
* We devoted most of the long weekend to finally (finally) painting our bathroom walls.