If you are like me, sauce is everything. Gravy is just the ultimate topping for food, period. Thanksgiving is no exception. I won't bore you with endless ranting...I mean, GRAVY, need I say more.
This recipe is a bit of effort. Complex, yes...difficult, no.
It makes enough for 8 servings and doubles beautifully.
I like to cheat and use an immersion blender. That makes it easy to emulsify the flour and liquid. Of course, plain old elbow grease will do the tick as well, just make sure you add the stock little by little.
How much gravy do you need? Here is a quick guide
4 people – 2 cups
6 people – 3 cups
12 people – 6 cups
20 people – 10 cups
Perfect Turkey Gravy
Makes 4 servings or 2 cups
250 ml. Turkey pan drippings ( approximately, If you do not have that much pan drippings after roasting the turkey then make up any shortcomings by increasing with turkey stock below)
You can also make this entirely with turkey stock only, if you do not want to use pan drippings or want to make the gravy ahead of time. Just use 250ml. stock in place of drippings here.
3 tbsp. Unsalted butter 3 tbsp. Plain flour 500 ml. The Best Easy Turkey Stock, warm ( Amount is give or take. Depending on how much pan drippings you have) So add gradually until your desired gravy thickness is achieved.
I like to have 500 ml. on hand, just in case. You will most likely only use 250ml. initially. Freshly ground black pepper to taste
Salt to taste
1 bunch fresh thyme as desired, I use 4 sprigs, leaves only
Directions 1. Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 1/2 cups pan drippings; set aside.
2. In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute always whisking. The darker you cook the flour, the darker your gravy will be, so just until light golden colour.
3. Lower heat to low simmer. Add pan drippings, 250 ml., and whisk until smooth. Add 200 ml. of warm turkey stock. Let simmer gently a few minutes. Check thickness. If too thick add more stock. Season with salt, pepper and fresh thyme. Keep warm and serve,
Bonus tip, use and immersion blender instead of a whisk after adding drippings and stock to get the gravy super smooth and lump free.
Can be made ahead and refrigerated until needed, but no more than 2 days ahead.