Thanksgiving is almost here, and chef Paolo Vasapolli asks: what is turkey without gravy? (ed. note: probably pretty dry.)
Anyhow, he offers his sure-fire approach to making gravy, guaranteed to complete your holiday feast.
- drippings from roasted turkey
- turkey or chicken stock
- ¼ cup flour
- 3 tablespoons butter
After removing your turkey from the roasting pan, pour its drippings into a large measuring cup and let it rest until the fat comes to the top, then skim off the fat. Add enough stock to total four cups of liquid.
Place the roasting pan on the stove at medium-high heat. Add the butter to the pan and scrape up any brown bits on the bottom. Add the flour and whisk until the mixture forms a nice dark brown roux.
Add the stock and whisk to combine. Turn the heat to high and bring to a boil, stirring constantly. Once the liquid reaches a boil, reduce heat to medium and stir occasionally until gravy reaches desired thickness. Adjust seasoning with salt and pepper if needed and serve immediately, or keep on low heat until ready to serve.