I think out of all the Thanksgiving foods out there, gravy carries the most kitchen lore. Every grandma, in every part of the United States seems to have a secret trick to getting perfect gravy. In my experience, gravy is one of those things that either requires someone who meticulously follows directions, or is very good at understanding how food should look and feel. There are tricks however, to creating perfect gravy.
When the bird is done. . .
Transfer it to a platter and let it sit for at least 20 minutes. If you don’t, it will be incredibly difficult to carve. While it is sitting, make your gravy. Part of the art of turkey gravy making is adding the right things at the right time. To help make the recipe more clear, I’ve tried to differentiate the various mixtures that are going to go together by numbering them.
First, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. We’ll call these drippings #1.
Now, measure 3/4 cup fat, adding melted butter if needed to make the full ¾ cup. Add enough turkey stock to the skimmed drippings to make 8 cups total. We’ll call these fatty drippings #2.
Place the roasting pan over two stove burners over low heat and add the turkey fat (#2). Whisk in about ¾ cup of flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes.
Whisk in the turkey stock (#1). Cook, whisking often, until the gravy has thickened and no trace of raw flour taste remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside.
A few tricks. . .
Gravy must be stirred constantly. It is a great job for that relative that’s standing there asking what he can do.
Secondly, lumpy gravy results from improperly whisked in flour. One way to help a novice cook turn out fantastic gravy is to put the flour in a sifter and use the sifter to add it in small amounts. . .all while whisking constantly. The other trick to avoid lumps is to make sure the mixture is very hot.
Do you have a secret trick for getting perfect gravy?