While the Thanksgiving feast is often filled with potential pitfalls, from overcooked turkey to lumpy mashed potatoes, nothing seems to cause more angst than making gravy. If done well, turkey gravy can be the star of the show, enveloping everything on the plate in a rich, savory blanket. Check out this recipe and my troubleshooting tips (see related blog post).
Pour the turkey drippings into a large measuring cup. Let it rest for about 10 minutes, then spoon off the fat and discard. If you have one of those liquid measures made for this purpose, then this process will be even easier.
Add enough chicken broth to the drippings to total about 4 cups of liquid in all.
Set the turkey roasting pan, lovely brown bits included, over top burners that are set on medium heat. Add butter and melt, scraping up the browned turkey bits with a wooden spoon. Add flour and, using a whisk, and stir until this mixture (called a roux) reaches a dark brown color, 4 to 5 minutes.
Whisking constantly, slowly add the broth mixture to the pan. Bring the mixture to a boil, whisking constantly. Reduce the heat slightly so that the mixture is simmering. Cook, whisking frequently, until the gravy is thick and smooth, about 15 minutes. Season with pepper. Lower heat and keep warm, whisking occasionally to stop a skin from forming, until ready to serve.
Makes about 3 cups gravy.
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I used your recipe to for my first “cooking” thanksgiving and it came out great.
Thanks for the tips!
I always “wing” my gravy – was looking for something I could keep for my recipe file and this is it. The gravy was WONDERFUL. I cooked it a little early and then used the chicken stock to thin/warm back up. YUM.
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pattyb on 11.23.2010
I haven’t tried it yet but this is exactly what I was looking for as I am more of a milk gravy kind of girl. Thank you! Can’t wait to try it.