How to Make Gravy: Thanksgiving Show-Stopper
Once you realize how very simple gravy is to make — and taste how very delicious it is — you will never again have any reason to twist open a jar of shelf-stable gravy. Marinate in the album here for gravy-making inspiration one step at a time. Read on, then, for Caitlin’s best tips on incorporating flavor, and eliminating lumps.
How to Make Homemade Gravy
1. Remove all drippings from the turkey roasting pan. Allow the fats and juices to separate by sitting for a couple minutes; or, place the drippings in the freezer where the fats will solidify quickly and the juices will fall to the bottom.
2. Using a spoon, skim some of the fat from the drippings and place into a saute pan. Turn to medium-high heat.
3. When the fat is warm, add an equal amount of flour to the pan and whisk together.
4. You have officially made a roux (your thickening agent); let it cook for 5 minutes or until it starts to turn golden brown, whisking occasionally.
5. While your roux is cooking, warm 4 cups of chicken stock in the microwave so that it easily may be incorporated into the roux. Slowly pour the stock into the roux while continuing to whisk (if you don’t continue to whisk, you will have a lumpy gravy).
6. Keep adding stock until your gravy has reached the consistency you desire (you probably will not use all 4 cups of stock).
I like to use the back of a spoon to test for thickness. Once the gravy coats the spoon, and holds a place on both sides when you drag your finger through, it is ready.
7. Season generously with salt and pepper and serve hot.
Adding flavor to homemade gravy
- If you prefer a more intense, or saltier, gravy, use condensed chicken stock or a boullion cube until the gravy is strong enough for you. Just be careful as you add salt because condensed chicken stock contains a lot of salt all on its own.
- Add any fresh herbs and spices you used to season the turkey. Fresh sage, thyme, and nutmeg would all be delicious in the gravy!
- If you have perfectly separated the fat from the juices in the roasting pan, add the juices to the gravy. They will add more flavor to your gravy and complement the flavors of your turkey.
- If you’ve saved them, roast the turkey innards in the oven to cook them. In a separate small pot combine the innards and stock and simmer together for as long as you want. Strain the innards and add to the gravy for knock-out turkey flavor.
homemade gravy tips
- Always have more than enough chicken stock on hand. If you let the gravy sit for too long, or simmer for too long, it will thicken. A little chicken stock with thin it out just right.
- Don’t be a hero! If you have lumps in your gravy, throw it in a blender. No one will know you’ve done it and your gravy will be lump-free.
–gravylicious instruction by Caitlin
–pics by Molly
–edited by Kelly