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Now that you’ve mastered roasting your Thanksgiving turkey, it’s time to prepare the gravy! After the bird has been taken out of the oven to rest, use our Test Kitchen’s straightforward method to transform those flavorful pan drippings into a luscious, mouthwatering gravy. It’s perfect for pouring over your turkey and mashed potatoes. Need more drippings? We’ve got some tricks to ensure your gravy remains exceptionally delicious.
Ingredients:
– 1 to 2 cups of low-sodium chicken or turkey broth
– Pan drippings from the roasted turkey
– Melted butter (optional)
– 1/4 cup all-purpose flour
– Salt and black pepper, to taste
Instructions:
– Combine 1 cup of chicken broth with the pan drippings from the roasted turkey in the roasting pan, scraping off any browned bits from the bottom. Transfer the mixture to a 2-cup glass measuring cup. Skim off and reserve the fat. If needed, add melted butter to the reserved fat to make up 1/4 cup. Add additional broth to the measuring cup to reach a total of 2 cups of liquid.
– In a 2-quart saucepan, pour the 1/4 cup of fat and discard any remaining fat. Whisk in the flour until smooth.
– Add the broth mixture to the saucepan all at once, stirring until it’s smooth. Cook over medium heat, stirring constantly, until the gravy thickens and bubbles. Continue to cook and stir for an additional minute. Season with salt and pepper to taste. Before serving, strain the gravy into a serving bowl.
If you need more gravy, simply double the recipe. Follow Step 1 using the drippings and add enough broth to make 4 cups in total. If there isn’t 1/2 cup of fat from the drippings, add melted butter to reach 1/2 cup. In Step 2, mix 1/2 cup of flour into the fat and proceed as directed.
If you prefer to omit the drippings, use all broth and substitute butter for the fat. Enhance the flavor by adding 1 to 2 teaspoons of chicken broth base.
