Turkey gravy is the perfect finishing touch for any Thanksgiving or holiday meal, and Newfoundland’s version brings a rich, savory flavor that complements your turkey beautifully. This classic recipe transforms simple drippings into a luscious, flavorful gravy that’s both comforting and impressive. Whether you’re hosting a big family gathering or preparing a special dinner for yourself, mastering turkey gravy is essential for making your meal truly memorable.
In this guide, we’ll walk you through the steps to create the perfect Newfoundland turkey gravy from scratch. We’ll start with using the flavorful drippings from your roasted turkey, ensuring that your gravy is rich and packed with natural taste. Our recipe provides clear, easy-to-follow instructions, from deglazing the pan to thickening the gravy to just the right consistency.
Turkey Gravy Recipe
- Giblets and neck from turkey (Cooked with Turkey)
- 1 tsp. salt
- 1/2 cup flour
- 4 3/4 cups water
- 1 onion, slice fine
- 1/2 cup drippings from roasting pan
- Gravy browning to color.
Place all in saucepan; add water, salt, and onion. Remove giblets and neck, strain broth, there should be four cups. Chop giblets and neck meat, discarding the gristly bits of gizzard. Blend drippings and flour together, stir in broth until thick, add giblets and heat through, stirring. Serve turkey gravy piping hot.
Newfoundland Historic Fact: The Rise of the Cod Fishing Industry
The cod fishing industry has been the backbone of Newfoundland’s economy for centuries. European fishermen discovered the abundance of cod in the waters around Newfoundland as early as the 16th century. The Grand Banks, a rich fishing ground off the coast, became a major site for cod fishing. This industry attracted settlers, boosted the local economy, and played a crucial role in the development of communities across the island. The cod fishing industry shaped the culture and traditions of Newfoundland, making it a central part of the province’s identity.
