Layering flavours is the key to making awesome turkey gravy. Quality, concentrated turkey stock is the key to ensuring stellar results every time.
There are only four ingredients in a great holiday turkey gravy. Fat, flour, turkey drippings and stock are the variables you have to play with and you can’t do anything about the flour other than make sure you don’t make lumps. Fat is easy – use some of the turkey fat in the pan. Drippings – don’t stuff the bird if you can avoid it and you will get a nice fond and good drippings in your pan.
Stock – that’s the one thing you really control. Use a concentrated turkey stock to really boost the flavour of your gravy. There’s no need to use a different pot to make your gravy. Make it in your roasting pan while your turkey rests.
- Drippings from turkey - those wonderful brown bits and liquid in your roasting pan - be sure to separate the turkey fat from the drippings (that's the clear liquid that separates)
- 3 Tbsp turkey fat separated from the drippings in the roasting pan
- 1½ - 2 Tbsp flour depending on how thick you like it
- 3 cups concentrated turkey stock
- Tilt your roasting pan and remove all but 3 Tbsp fat. Reserve the rest of the fat to make your dressing. Heat the roasting pan over medium heat and add flour. Stir the flour into the fat and cook, stirring continuously, for about 90 seconds. You are making a blond roux here.
- Add about ½ cup of hot stock and stir, really working to make sure the stock is incorporated into the roux. This will help prevent lumps. When incorporated, add a second ½ cup and repeat. Add a full cup and repeat. Add the last cup and simmer briefly. Strain your gravy into the saucepan and hold, over low heat until it's time to serve.
- If you are plating in the kitchen, transfer the stock into a gravy boat right before you plate. It makes pouring gravy onto the plate a snap.