Turkey Gravy | Holiday And Entertaining

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Nov

2011

Fabulous turkey gravy is a must-have item on your holiday table. Turkey gravy is much better when you combine both turkey fat and the defatted drippings from the turkey roasting pan, which are available only after the turkey comes out of the oven. This turkey gravy recipe is tremendously easy. All you need is a pan of turkey drippings and you are ready to roll. Have a Happy Thanksgiving!

4 tablespoons turkey fat (from the drippings in the turkey roasting pan)

4 tablespoons all-purpose flour

About 2 cups Rich Turkey Stock (see recipe), chicken stock or broth, heated until almost boiling

Defatted juices (from the drippings in the turkey roasting pan)

Salt and freshly ground black pepper

1. In a medium sauté pan or pot over medium heat, heat the turkey fat until warm.

2.Using a whisk or a fork, stir the flour into the fat and cook, whisking constantly, until a paste forms.

3. Continue to cook, whisking constantly, for 2 more minutes. Still whisking constantly, gradually add the hot stock or broth in 1/4-cup increments, whisking until the stock is completely incorporated after each addition.

4. Continue to cook, whisking occasionally, until the gravy simmers and thickens, about 5 minutes.

5. Slowly add the defatted juices and salt and pepper to taste and whisk to combine.

6. If desired, strain the gravy. If the gravy is thicker than you would like, thin it with a little more stock. Serve immediately.

Makes 2 cups or 8 servings.

Recipe courtesy of the Washington Post. Photo courtesy of Southern Living Magazine. Recipe originally published on 11/21/04.

Comments

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