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Rich Turkey Gravy
This easy turkey gravy recipe uses the drippings from the bird (deglazed right in the roasting pan) to give you maximum flavor with just three ingredients.
👥 8 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Alexis Touchet📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●whisk
📝 Preparation Steps
1
Pour pan juices through a fine-mesh sieve into a 2-qt. glass measure (do not clean roasting pan), then skim off fat and reserve. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to ⏱️ 2 minutes. Carefully pour pan juices from separator into a 2-qt. measure, and reserve fat left in separator.) If there is less than ½ cup reserved fat, add melted butter.
2
Add enough turkey stock to pan juices to total 8 cups liquid (2 quarts). Straddle roasting pan across 2 burners, then add 1 cup of remaining stock and deglaze pan by boiling over medium-high heat, stirring and scraping up brown bits, about ⏱️ 1 minute. Pour through fine-mesh sieve into glass measure with stock.
3
Whisk together reserved fat and flour in a 4-qt. heavy saucepan and cook roux over moderately low heat, whisking, ⏱️ 5 minutes. Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices accumulated on platter and simmer gravy ⏱️ 1 minute. Season with kosher salt and freshly ground black pepper.
Kosher salt and freshly ground black pepper
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