So you’ve made the meal of your dreams… The turkey is fresh from the oven, resting. The marshmallows are browning on the sweet potatoes and your green beans have casseroled beautifully. Now is the time to whip up the unifying force of all great Thanksgiving plates: The Gravy.
We’re going to use the stock made from the turkey neck, a little flour, and the drippings from your roasted turkey. To separate the fat from the pan juices, remove the bird from your roasting pan to a carving board and then pour all that remains in your pan into a measuring cup. Let stand for a few minutes and you will see the fat and juices separate. Pour off the fat and reserve for making the roux.
Let’s get on that gravy train!
Yield: 4 Cups
1/4 C flour
1/4 C of the reserved fat from Roasted Turkey (if you don’t have enough, add additional butter)
4 C Broth (either the one made earlier or a combination of prepared/homemade stock.)
Salt and Pepper to taste
Place 1/4 C fact into a large saucepan and heat over medium heat. Add Flour, a tablespoon at a time, whisking into the fat. You’ve now got your roux in the pan. Continue whisking lightly while the fat/flour mixture cooks to a medium brown, about 5-7 minutes.
Begin to add the stock, whisking to incorporate. Once all stock is added, you can top off the gravy with additional pan juices if you have any for a boost of flavor. Let gravy simmer for a minute or two if it needs thickening. Season with salt and pepper and strain any lumps, if necessary.