You can’t have turkey without gravy. Well, you can, but who really wants to? I am the person who pours gravy over everything on the plate…turkey, mashed potatoes, stuffing. It all gets a splash of the warm, smooth, savory sauce.
I actually hesitated when I thought about writing about gravy. Why? Because one year it took four people starting over several times, using at least two different methods just to make the gravy. And I don’t think the wine had anything to do with it.
So, while I don’t claim to be a gravy expert, I have made several successful batches of gravy in my time. I thought I would share my method. My number one tip is to make sure you have a back up jar of gravy in the pantry to heat up! If all else fails, at least you will have something!
Basic Pan Gravy
Makes 4 cups (adjustable)
- Pan drippings from roasting a chicken or turkey
- Additional chicken or turkey stock
- Salt and pepper to taste
*No quantities are listed because this depends on how much gravy you want to end up with. A general rule is 1 Tbsp of butter and 1 Tbsp of flour for every cup of stock or pan drippings you have. So, if you want to make 4 cups of gravy, you will need 4 Tbsp butter, 4 Tbsp flour and 4 cups of pan drippings/stock.
- Pour the pan drippings from your roasting pan into a fat separator. Scrape the drippings and brown pieces from the bottom of the pan.
- Melt butter in a sauce pot over medium-high. Add flour and whisk to combine. Continue to cook this mixture until it darkens to a light caramel color.
- Using the fat separator, pour the drippings into a separate large measuring cup, leaving the fat behind in the separator. Add enough chicken or turkey stock to make achieve your desired total volume of liquid.
- Pour the liquid into the roux, whisking constantly to avoid lumps.
- Continue cooking until gravy has thickened.
- Season with salt and pepper to taste.
- Pour gravy through a strainer to remove any lumps that may have formed or any rogue pieces from the bottom of the roasting pan.