OUR THANKSGIVING GRAVY CAN MAKE ALMOST ANYTHING TASTE AMAZINGOur Thanksgiving or Turkey gravy makes a staple at every Thanksgiving table. This Festive gravy is easy to make and elevates the flavor of every element of your dinner feast.
- Cooking Time - 15 mins
- Course - Side Dish
- Cuisine - American
- Servings - 6 People
- Pan drippings from one 12- to 14-pound roast turkey
- Roux from the turkey drippings
- Two cups of low-sodium broth
- Vegetable oil or butter, as needed
- 1/4 cup all-purpose flour
- Freshly ground black pepper
This gravy can be flavored with a splash of sherry, wine, or a teaspoon of minced herbs like rosemary, thyme, or sage.
Roux - Tips and Tricks
Roux is a fat-and-flour mixture that is boiled together and used to thicken everything from Gravy to béchamel sauce. Here are a few roux-making tips to help you make excellent gravy.
- The standard roux ratio is equal parts fat to flour, which equals 3 ounces of roux thickening up to a quart of liquid.
- Cook the roux until it smells nutty. Cook the flour until it has a cereal scent and appears dry.
- A thick gravy can be thinned, while it is more difficult to thicken a thin sauce. To put it another way, start with less liquid than you think you'll need.
- Roux-thickened gravies continue to thicken as they cool, so keep that in mind while serving.
- Collect the pan drippings- Set the roasting pan over medium-high heat on the stove after you remove the turkey from the oven and set it aside to rest. Pour in 1 cup of the broth and scrape up all the particles from the bottom of the pan when the pan drippings are hot and sputtering.
- Place the pan drippings- in a liquid measuring cup and store them in the refrigerator or freezer. Refrigerate the fat and drippings. The fat and drippings will separate and harden in 30 minutes. It makes it easier to remove only the fat for the gravy.
- Measure the fat- Scrape off the top of the fat once it has solidified, then measure it. Ideally, you should finish with around 1 cup of pan drippings and 1/4 cup of fat. If you don't have enough, you can make the difference with broth or oil/butter. If you have extra fat, discard some of it and use less broth in the next step. You can also double the recipe if you have a lot more.
- Make a Roux- Heat the fat in a medium saucepan over medium-high heat. When the fat is hot, add the flour and whisk to make a thin paste. Allow this to bubble for a few minutes.
- Add the pan drippings- Whisk in the pan drippings to mix with the roux. It will result in a thick, gloppy paste.
- Add in more broth- Whisk in 1/2 cup of the broth to finish the gravy. If you want a thinner gravy, add extra broth; if you want a thicker gravy, let it cook for a few minutes—season with salt, pepper, and any other seasonings to taste.
For many people, turkey and all the fixings—or trimmings, depending on which side of the Mason-Dixon line you're from—would be an incomplete meal without a generous pouring of silky Gravy to moisten everything up. Nothing beats a hot drizzle of homemade mashed potatoes and turkey gravy cooked with meat juices to cap off your magnificent Thanksgiving feast. For all your gravy cravings, Alcoeats has brought you Easy Indie Bowl, the hub of gravy lovers. All your favorite dishes are made super easy with Alcoeats Instant Gravy Mix, which can cater to all your favorite recipes in minutes. It makes cooking easy and eating lovable.
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