This week, a reader wanted to know what some of the chefs in town use as a secret ingredient on their Thanksgiving table. Mike Long, recently named the executive chef at The Asbury in Uptown, told us his secret ingredient: bourbon in his gravy. We were intrigued. We love bourbon! So we asked him to share his recipe. Here it is. See you soon, bourbon gravy.

Bourbon Gravy

Ingredients:
2½ quarts turkey stock
½ cup all-purpose flour
½ cup turkey drippings
1 onion, diced
Giblets and turkey neck, chopped
¾ cup bourbon
2 sprigs sage, 4 sprigs thyme, 1 sprig rosemary, and 1 head garlic, bundled to make a bouquet garni
1 tablespoon whole black peppercorns
2 lemons, juiced
Salt and black pepper to taste

1. Heat the turkey drippings in a large saucepan over medium-high heat, then add the onions and cook until soft.
2. Add giblets, then cook a few minutes longer.
3. Sprinkle in the flour, stirring constantly, to make a roux. Then, deglaze the pan with bourbon.
4. Slowly add the turkey stock, stirring constantly until stock is incorporated.
5. Add the bouquet garni and black peppercorns, then turn the heat to low and let reduce for about 30 to 45 minutes, skimming the fat as it rises to the top of the gravy.
6. Once the gravy has thickened to the desired consistency, strain out the peppercorns and herbs, then season with salt, black pepper, and lemon juice.

 

 

 

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