Best Gravy Ever
Save the drippings from your Thanksgiving turkey to whip up the best gravy ever: fast, easy, and packed with holiday flavor. This recipe first appeared on Food Network.com. Photo by Lynne Calamia
ACTIVE TIME: 10 minutes
TOTAL TIME: 25 minutes
Yield: 10 to 12 servings
Software
- 1 Good Eats Roast Turkey
- 24 fluid ounces reduced-sodium chicken broth
- 8 fluid ounces red wine
- 1/3 cup all-purpose flour
- 1 tablespoon fresh herbs such as oregano, thyme, or rosemary
- Kosher salt
- Freshly ground black pepper
Specialized Hardware
- Fat separator
Procedure
- Remove the Good Eats Roast Turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly.
- Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season to taste with salt and pepper.