For Lump-Free Gravy, Add the Stock Slowly and Stir, Stir, Stir

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Wednesday, November 16, 2005

Help! How can I keep my gravy from being lumpy?

Lumps are the scourge of gravy makers. As long as you whisk the turkey fat and flour (with a pinch of salt) to a uniform texture and add the warm stock gradually, you should be home free. (If the gravy is still lumpy, use an immersion blender or a hand-held mixer. If worse comes to worst, you can always strain it.)

Get a jump on the gravy by preparing the turkey stock up to 3 days ahead. Not only does that save time on Thanksgiving Day but it also will infuse your kitchen with a satisfying turkey aroma.

Rich Turkey Stock

Makes about 12 cups

The key to a rich turkey stock is to simmer roasted, rather than raw, turkey parts. This stock forms the basis for the gravy. You can use some of the stock to make the stuffing, and any extra stock can be used for soup the day after Thanksgiving. This is our standard stock recipe, adapted from the November 2003 issue of Food & Wine magazine.

MAKE AHEAD: Turkey parts for stock, such as wings, drumsticks and thighs, are now available in many markets. The stock may be made 3 days in advance (or sooner, and frozen).

7 pounds turkey parts, such as wings, thighs and drumsticks*

1 large onion, thickly sliced

1 large carrot, peeled and thickly sliced

1 large stalk celery, thickly sliced (optional)

2 cloves garlic, smashed

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