A Gravy, whether for your Thanksgiving holiday meal or to accompany a fine cut of meat is basically constructed in a similar way.
During Thanksgiving you are most likely cooking your turkey in a roasting pan with high sides. This type of vessel is an excellent way to build the gravy.
Once you cook the turkey, remove the rack, turkey and any vegetables that have fallen through. On the bottom of the roasting pan you will have the drippings from the turkey that make a flavorful base.
Ingredients to have on hand
- Have a wire whisk on hand
- a few tablespoons of flour
- a few tablespoons of butter, depending on how much fat is in the bottom of the pan
- 2 cups chicken stock or 1 bullion cubes dissolved in 2 cups of water
1. Once your hot roasting pan has been removed from the oven, and your turkey is on the counter resting and reaching its final temperature, place the roasting pan on your stove top on medium heat across two burners.
2. If you do not have too much fat in the pan from the turkey add a few (3) tablespoons of butter.
Whisk the butter and work in all the bits of brown stuff from the bottom of the pan.
3. Once the butter is melted, sprinkle over a few (3) tablespoons of flour and continue to whisk making sure you have everything smooth, and no lumps. The flour/butter/turkey dripping mix should have a nutty smell. Let the flour cook out to remove the flour taste for a few minutes.
4. Now, while continuing to whisk pour in the chicken stock or bullion solution and vigorously whisk to make sure there are no lumps.
Very quickly the gravy will come together. Remember that for the gravy to form the liquid must come near or at a boil. But once the gravy comes to a boil reduce the heat. At this stage you do not want to burn anything.