Making gravy from scratch can be intimidating. The biggest concern people have? Lumps. Here’s a tip: if you whisk the flour into the fat reserved from your pan drippings (or substitute butter or oil) – aim for about 2 Tbsp. fat to 1/4 cup all-purpose flour, or even equal amounts of each – you’ll have a thick paste and get rid of lumps right at the get-go. Then all you need to do is whisk in your drippings and stock, or whatever liquids you want to use, and heat until it simmers – it must cook for a full minute to reach it’s full thickening potential and get rid of any starchy texture. If it’s too thick, add more liquid; if it’s too thin, whisk some flour into a small amount of the gravy until smooth, then add it back in and bring it back to a full simmer.
Basic Turkey Gravy
drippings from pan
1/4 cup flour
2 garlic cloves, crushed (optional)
splash of wine, red or white (optional)
Scrape the juices and browned bits from the bottom of the roasting pan into large glass
measuring cup. Spoon off fat, adding 2 Tbsp. to a heavy saucepan set over medium-high heat. Add flour and whisk until you have a smooth paste. If you like, add garlic. Add the pan juices and 1-2 cups stock and a splash of wine, if you like. Bring to a boil, whisking until smooth. Reduce heat and simmer until gravy is reduced to desired consistency – add more stock if it’s too thick. Season with salt and pepper and a squeeze of lemon juice, if you like.
Here are 9 more inspiring recipes for delicious gravies to add bling to your turkey:
Rich Turkey Gravy from the November 2004 issue of Gourmet
Giblet Cream Gravy from Bon Appétit, November 1999
Martha Stewart’s Giblet Gravy with Madeira wine
Martha’sVegetarian Mushroom Gravy recipe
Make-ahead Turkey Gravy from AllRecipes
Cooking Light’s Cider Pan Gravy recipe