November 18, 2010
How to: great gravy
Posted by Carla Lalli Music
Gravy, that powerful elixir, is essential at any Thanksgiving table. It can (almost) redeem a dry bird and uplifts all stuffings and mashed potatoes. We can't live without our gravy, can we? Making gravy generates much debate and anxiety, but there's really no need for all that. Follow these simple steps for perfect gravy this year. And remember, if using a brined bird, take caution: the pan drippings will be salty, which can lead to salty sauce, too.
Find our recipe for Giblet Stock here. Got any gravy-making tips to share? Please post them in the comments, below.
1 After roasting, transfer turkey to a cutting board and let rest. Place roasting pan with drippings across two burners and simmer juices, stirring with a wooden spoon, until liquid thickens and holds a trail (8-10 minutes).
2 Add 1/2 cup flour and stir to combine. Continue to cook until flour mixture is bubbling and smooth. This is your thickener (also called a roux).
3 Slowly whisk in 2 1/2 cups stock and 1 cup water. Cook, whisking, until gravy thickens, about 5 minutes (reduce heat if it starts to scorch).
4 If desired, pour gravy through a fine-meshed sieve to remove any lumps. Season with salt and pepper and thin with water to desired consistency. Serve immediately, or keep warm over low.
Comments are moderated, and will not appear on this weblog until the author has approved them.