Nothing accompanies turkey, cranberry sauce and stuffing quite like creamy, savory gravy. Gravy is especially delicious when made from the turkey pan drippings left behind after roasting your bird, which are thickened with a roux (a mixture of butter and flour) and enhanced with turkey or chicken stock. You can also flavor the gravy with sherry, Madeira or other wine.
To alter the yield of this recipe: For every 1 cup of liquid, use 1 1/2 tablespoons each of fat and flour to make the roux. Plan on about 1/2 cup gravy per serving.
All-Purpose Pan Gravy
Melted unsalted butter, optional
3 Tbs. all-purpose flour
About 1 1/2 cups chicken or turkey stock
1/4 tsp. salt
1/4 tsp. freshly ground pepper
|Degrease the pan juices
Pour the light brown pan juices into a large glass measuring cup; reserve the fat in the separator. You should have about 2 cups of juices. If you’re short, add stock to the pan juices to make up the amount.
|Make a roux
Place the roasting pan on 2 burners over medium heat. Measure out 3 tablespoons of the reserved fat and add it to the pan. If you’re short, add melted butter to the pan to make up the amount. When the fat is hot, sprinkle in the flour.
|Cook the roux
Using a flat whisk, whisk the flour into the hot drippings until smooth. Let the mixture bubble until the raw flour smell is gone, about 1 minute.
|Evaluate the consistency
The gravy should be thick enough to coat the back of a wooden spoon. If the gravy is too thick, thin it with more heated stock or water. If it’s too thin, continue to simmer until the desired consistency is reached.