Gravy is my personal favorite part of Thanksgiving dinner. Most people don’t really pay it any mind, considering it not even a side dish but a condiment. But that’s the beauty of gravy, it’s the support player that elevates other dishes. Served piping hot over mashed potatoes, drizzled over thinly sliced white meat or sopped up with a dinner roll, it adds a rich vibrant meatiness to any part of your meal. Not that your perfectly cooked turkey will need it. But, hey, you can never have too much of a good thing.
- Chicken stock
- Turkey drippings
- Sauce pan
- Measuring cups
- In a sauce pan, bring a half-cup of butter to a melt under low heat.
- Measure out a quarter-cup of flour and very slowly whisk the flour into the butter over the stove. Slowly alternate adding and whisking, until you have a thick golden paste called a roux.
The roux is the gravy’s thickener, it’s what turns your flavorful and rich turkey drippings into a luxurious and velvety sauce. In order to avoid a lumpy gravy, you’ll want to whisk your roux until its perfectly smooth, about 15 minutes.
- Ladle out one cup of drippings from your roasting turkey into a measuring cup.
- Using a spoon, skim the layer of oil off the top of the of the drippings. Discard the oil.
- Whisk your remaining drippings into the roux.
- Whisk in one cup of broth, one quarter-cup at a time.
The amount of broth you use is up to preference of thickness, add a little extra for a soupier gravy or a little less for a saucier one.
- Raise the heat and bring your gravy up to a gentle simmer and season to taste with some salt and black pepper.
Other popular herbs and spices to finish the dish with include: oregano,sage, cayenne, paprika and celery salt.