Back when I lived in New York City and my maternal grandmother, Ah Po, was still cooking, Thanksgiving was a big affair at my aunt’s apartment. Over 20 family members would gather to celebrate, and a highlight was always Ah Po’s legendary turkey.
Instead of the usual bread or mashed potatoes, she served her turkey with white rice, and swapped out green beans for steamed bok choy. The standout feature of her turkey was its umami-packed flavor, a result of the soy sauce marinade she used.
As the turkey roasted, its juices would blend with the marinade and drip into the roasting pan. Ah Po cleverly used these flavorful drippings, enriched with soy sauce, to create a thin sauce, similar to au jus. Later, in my own kitchen, I would thicken this into a rich and tasty gravy.
Enhancing Your Gravy with Soy Sauce
Integrating soy sauce into your gravy adds an incredible depth and umami, leaving a delightful, lingering taste with each bite of the sauced turkey. Just a small amount can amplify the meaty flavors, resulting in a richer, more robust, and satisfying gravy.
I recommend opting for a high-quality, light soy sauce (not to be confused with low-sodium). Ah Po favored the Lee Kum Kee brand. Personally, I prefer Asamurasaki’s oyster soy sauce, particularly the one with the blue label known as “super umami” in Japanese.
Because soy sauce is quite salty, it’s best to use low-sodium chicken or vegetable broth for the gravy. Hold off on adding any extra salt until the end. Add the soy sauce as the last ingredient, as your gravy thickens. Begin with about 1/2 to one teaspoon, taste, and adjust accordingly. If you’re using a premium soy sauce that offers more umami than saltiness, feel free to add a bit more, but be cautious not to overpower the other flavors in your gravy.
If you find the gravy too salty, a small amount of sugar, from a pinch to a teaspoon, can help balance it out. This tip of adding sugar to savory sauces is something I’ve learned from both of my grandmothers—one Cantonese, the other Vietnamese—as well as from South Brooklyn nonnas who use sugar in their pizza and pasta sauces to temper acidity.
This holiday season, consider enhancing your gravy with a splash of soy sauce. A little goes a long way in boosting flavor, and your guests are sure to line up for second helpings, eager to pour it over turkey, rice, mashed potatoes, or vegetables.
Similar Posts
- Store-Bought Gravy That’s Worth Every Penny—A Must-Have for Thanksgiving!
- Effortless 3-Ingredient Gravy Recipe Ready in Minutes!
- Unlock the Secret to Perfect Cranberry Sauce with This Surprising Ingredient!
- The Single Secret Ingredient That Will Transform Your Gravy Every Time
- Anthony Bourdain’s 5-Ingredient Thanksgiving Side Dish You Must Try!
Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
