If you like a thicker gravy, cook it longer toreduce it. For a thinner consistency, simply stirin more stock or broth at the end of cooking. Ifyou get lumps in your gravy, strain it through afine sieve.
Makes: 12 servings
Prep: 5 mins
Cook: 15 mins
- 2 1/2 cups pan drippings
- Ice cubes (optional)
- 4 cups Easy Turkey Stock or 2 cups chicken broth and 2 cups water, plus more for drippings if needed
- 3/4 cup flour
- Salt and pepper
- Discard any onion skins from the turkey roasting pan and pour the drippings and solids into a 1-qt. measuring cup. Let the liquid settle (throw in a few ice cubes to speed up the separation process, if desired). Skim off and discard the fat from the surface. You should have 2 to 2 1/2 cups of defatted drippings (add stock or broth, if necessary, to equal 2 1/2 cups). Return the pan drippings and solids to the roasting pan.
- Place the flour in a medium bowl. Using a fork, gradually stir in 1 cup turkey stock. (If the stock is hot, add it very slowly to prevent lumps from forming.) Gradually mix in 1/2 cup more stock.
- et the roasting pan on 2 burners over medium-high heat. Scrape up any browned bits at the bottom of the pan and bring the drippings to a simmer. Whisk in the flour paste and bring to a simmer, whisking constantly. Gradually whisk in the remaining 2 1/2 cups turkey stock and boil, whisking, until thickened, about 12 minutes. Season to taste with salt and pepper.
- Using a vegetable peeler, remove the zest of 1 lemon in strips. Add to the roasting pan when you pour in the defatted drippings in Step 1. Continue the recipe, whisking 2/3 cup heavy cream and 2 tsp. chopped fresh thyme into the finished gravy in Step 3. Discard the lemon zest just before serving.
- Add 2 oz. cooked pancetta or bacon to the roasting pan before adding the flour paste in Step 3. Cook, stirring, over medium-high heat for 2 minutes. Continue the recipe as directed.