Thick, flavorful, lump-free gravy is easier than you might think.
In Advance: Turkey stock can be made weeks ahead of time and frozen. But gravy cannot be made in advance. It demands both turkey fat and the defatted drippings from the turkey roasting pan, which are available only after the turkey comes out of the oven. (Use a fat separator cup to isolate the fat from the drippings.)
Yield: Makes about 2 cups or 8 servings
- 4 tablespoons turkey fat (from the drippings in the turkey roasting pan)
- 4 tablespoons flour
- 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)
- Freshly ground black pepper
In a medium saute pan or pot over medium heat, heat the turkey fat until warm. Using a whisk or a fork, stir the flour into the fat and cook, whisking constantly, until a paste forms. 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. Continue to cook, whisking occasionally, until the gravy simmers and thickens, about 5 minutes. Slowly add the defatted juices and salt and pepper to taste and whisk to combine.
If desired, strain the gravy. If the gravy is thicker than you would like, thin it with a little more stock. Serve immediately.
The Washington Post
Tested by The Washington Post.
E-mail questions to the Food Section at firstname.lastname@example.org.