Break out the fancy china and service plates because Thanksgiving is a stone's throw away. Once you light the candles and decorate the house, your house is picture-perfect and ready for guests. But, when you're planning a feast for so many people, how do we know who likes what? What dishes make the cut? Which sides best complement a succulent turkey? Each guest has their individual tastes, but there's one thing we wouldn't dare skip on Thanksgiving: turkey gravy.
Once your turkey has been removed from the roasting pan, you can get to work.
Place your roasting pan on the oven and heat over medium-high heat.
Pour water into the pan and scrape the brown bits off the pan using a rubber spatula.
Once the pan seems relatively clean, strain the liquid through a sieve and into a measuring cup. Discard anything the sieve catches. Leave the measuring cup to sit for a moment as the fat will separate from the broth with the fat floating on top.
When the drippings separate from the broth, skim the drippings with a spoon and add to a saucepan; heat over medium-high heat or until it boils.
As soon as it boils, whisk in your flour to create a roux (a thickening agent often used in sauces and gravies).
Stir continuously for 5-10 minutes until the roux is a light brown color and no longer smells of raw flour.
Once your roux is ready, add the remaining broth from the measuring cup and heat over medium-high heat or until it reaches a boil.
When the gravy reaches a boil, season with salt and pepper and you’re good to go.
If the amount of gravy is lacking, or you need more liquid, just adding some broth for a higher yield and smoother consistency!
As delicious as turkey gravy is, some prefer a low-carb option. It sounds impossible on the surface, but if you use half-and-half instead of turkey drippings, you'll have a low-carb option in no time. If you or one of your guests is gluten-free, we have a fix for that too. Some simple gluten-free cornstarch in lieu of flour helps keep things thick while abiding by dietary restrictions.
Remember you can always whisk your flour and drippings for longer periods of time. If you want a thicker, darker roux you'll wind up with a more flavorful end result. However, it's important to note that the thicker your roux, the more constant whisking is required.
A good turkey gravy recipe is one any home chef can nail. A pinch of salt and pepper mixed with turkey broth is really all you need. Heck, after the bird is done, the majority of the work is already done.