What would Thanksgiving be without gravy? Gravy for the roast turkey, gravy for the mashed potatoes, gravy for the stuffing…. and then a little gravy to pour on all those yummy left-overs the day after the holiday.
My college roommate sent me an e-mail this morning in search of my gravy recipe. I was certain I had posted it on an earlier Thanksgiving blog. I had not! So here it is, and Lynn, this one’s for you!
The photo above is from a previous year because gravy is one thing you can’t really make in advance. You can make your turkey stock ahead but you must wait for all those delicious drippings from your turkey to make the best gravy.
While the turkey is resting make the gravy. Depending on the size of your bird it can rest anywhere from 45 minutes to an hour, which is plenty of time to whip up the gravy.
And allowing sufficient resting time for the turkey will ensure a juicy bird when you are ready to carve it.
Turkey Gravy (makes about 2 cups, or 8 servings)
(For greater quantities, increase the amounts accordingly)
(adapted from Food and Wine, November 2003)
You could take a shortcut by using packaged chicken broth, but the gravy has much more depth of flavor if you start with Rich Turkey Stock. Avoid lumps by whisking the turkey fat and flour (with a pinch of salt) until they form a smooth roux and then gradually- gradually!- add the warm stock.
MAKE AHEAD: Nope. The gravy needs both turkey fat and the defatted drippings from the turkey roasting pan, so though the stock can be prepared ahead, the gravy can’t be made until the turkey comes out of the oven.
Use a fat separator cup to isolate the fat from the drippings.
4 tablespoons turkey fat (from the drippings in the turkey roasting pan)
Salt
4 tablespoons flour
About 2 cups Rich Turkey Stock, chicken stock or broth, heated until almost boiling
Defatted juices (from the drippings in the turkey roasting pan)
Freshly ground black pepper
In a medium saucepan over medium heat, heat the turkey fat until it is warmed through.
Add a pinch of salt to the flour and, using a whisk or a fork, stir the flour into the fat and cook, whisking constantly, until a paste forms.
Continue to cook for 2 more minutes.
Gradually add the hot stock or broth in quarter-cup increments, whisking until it is completely incorporated after each addition.
Continue to cook, whisking occasionally, until the gravy simmers and thickens, about 5 minutes.
Slowly add the defatted juices and salt and pepper to taste, whisking to combine.
(If you like, you can add some herbs such as thyme or rosemary, but it is optional)
If desired, strain the gravy. If you prefer a thinner gravy add a little more stock.
Serve immediately.