The Basics: How to Make Turkey Gravy
Possibly the best part of Thanksgiving
From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.
- WHAT YOU’LL NEED:
- - the roasting pan and vegetables from our Basics: Roasted Turkey
- - a flat spatula
- - a mesh strainer
- - a medium heatproof bowl
- - a large saucepan
- - a whisk
- - a cup of white wine or sherry
- - 3/4 stick of butter
- - 1/3 cup flour
- - a quart of chicken stock or broth
- - salt and pepper
WHAT YOU’LL DO:
VIEW ONE STEP AT A TIME | PRINT PDF
1. Pour off the excess fat from the roasting pan and discard it.
2. Place the roasting pan across two burners over medium heat. Put the onion and celery from inside the roasted turkey, along with the roasted turkey neck, in the pan. Scrape up any browned bits from the bottom of the pan with a flat spatula.
3. Add the wine or sherry while scraping the bottom of the pan, and bring the mixture to a simmer. Pour the pan juices through the strainer into the bowl and set aside. Discard the solids from the strainer.
4. Melt the butter in the saucepan over medium heat. When it foams, sprinkle the flour evenly over it.
5. Whisk the flour and butter together and cook, stirring occasionally, until the mixture (known as a roux) turns the color of peanut butter, about three minutes.
6. While whisking continuously, slowly add the chicken stock or broth and the reserved pan juices. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens slightly. Add salt and pepper to taste. See more Thanksgiving Basics.
Illustrations by Bill Russell
