Turkey Gravy

By LRay

Recipes & Menus | recipes

Turkey Gravy
The turkey and dressing may get all the attention, but it's gravy that makes the meal. Our three-step, do-ahead version helps everything taste better.

Makes 6 cups of gravy

Recipe by Mary-Frances Heck

Photograph by Peden + Munk

November 2012

Ingredients

• 6 6 6 Cups Turkey Stock. In a pinch, store-bought stock will work.
• 1/3 1/3 1/3 cup unsalted butter
• 1/3 1/3 1/3 cup all-purpose flour
• 1-2 1-2 cups skimmed and strained roast turkey drippings
• 1-2 1-2 1-2 cups water
• Kosher salt
• Freshly ground black pepper

Preparation

Step 1

Great gravy begins with the Make-Ahead Turkey Stock. If you want to make one from scratch, do it now (or anytime, for that matter, since turkey wings are available year-round). In a pinch, store-bought stock will work.

Melt 1/3 cup unsalted butter in a small skillet over medium heat. Whisk in 1/3 cup all-purpose flour. Reduce heat to low; whisk until roux is golden brown, about 2 minutes. DO AHEAD Roux can be made 2 days ahead. Let cool, cover, and chill.

Bring 6 cups Make-Ahead Turkey Stock to a boil in a large saucepan over medium heat. Add 1-2 cups skimmed and strained roast turkey drippings. (If you're short on drippings, skim fat from pan and add 1-2 cups water. Scrape up browned bits with a wooden spoon; strain liquid into stock.) Season to taste with kosher salt and freshly ground black pepper. Whisk in roux. Reduce heat to low; simmer gently for 5 minutes for gravy to thicken and flavors to meld. You're done!