How to Make Perfect Gravy
Gravy goes on nearly everything on my plate at
The most important thing about gravy is that it be lump-free. Perfect gravy is silky and smooth.
The secret to lump-free gravy? First, use a whisk! It's the best tool to distribute ingredients quickly and evenly. Whisk your thickener (typically flour or cornstarch) into a small amount of broth or water before adding it to your gravy. Adding your thickener directly into the gravy can cause gooey lumps that are hard to mix in.
What do you do if lumps form anyway? They can be difficult to get rid of. The most effective way is to strain the gravy through a fine sieve and return it to the pan to continue cooking; then, if you want it thicker, use the thickening method described above.
Here are our four steps to making perfect pan gravy:
Step 1: After removing the turkey from the roasting pan, pour any pan juices and fat into a large glass measuring cup, and place in the freezer so the fat rises to the top; this takes about 10 minutes. Skim the fat off with a spoon and discard. Add any accumulated juices from the resting turkey to the defatted pan juices; add enough chicken broth (or other stock) so the combined liquids measure about 5 cups total.
Step 2: Set the roasting pan over two burners on medium-high heat. Add 3/4 cup deglazing liquid, such as white wine, vermouth or brandy; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced. Add the 5 cups of liquid from Step 1. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced to about 2 3/4 cups, 8 to 12 minutes.
Step 3: Combine 1/2 cup broth (or stock) and 1/4 cup all-purpose flour in a small bowl. Whisk the mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes.
Step 4: Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. Season to taste with herbs, salt and pepper, if desired.
Herbed Pan Gravy
The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may substitute more chicken broth if you prefer.
Serves 16 (3 cups)
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes (includes making stock)
Giblets and neck from turkey
6 cups water
2-3 cups reduced-sodium chicken broth divided
1/4 cup all-purpose flour
3/4 cup deglazing liquid such as white wine, vermouth or brandy
1 tablespoon minced fresh herbs (optional)
Salt to taste
Freshly ground pepper to taste
To make giblet stock: Place giblets (except liver), neck and water in a large saucepan. (Reserve the liver for another use or discard.) Bring to a boil over high heat. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain through a fine-mesh sieve.
To make gravy: After removing the turkey from the roasting pan, pour any pan juices and fat into a large glass measuring cup and place in the freezer so the fat rises to the top, about 10 minutes. Skim the fat off with a spoon and discard. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Add any accumulated juices from the resting turkey to the defatted pan juices; add the reserved giblet stock plus enough chicken broth so the combined liquids measure 5 cups total.
Whisk 1/2 cup chicken broth and flour in a small bowl until smooth.
Set the roasting pan over two burners on medium-high heat. Add deglazing liquid; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced, about 3 minutes. Add the 5 cups of liquid from Step 2. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced to 2 3/4 cups, 8 to 12 minutes. Whisk the reserved broth-and-flour mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. Stir in herbs, if using. Taste and season with salt (if needed) and pepper.
To Make Ahead: Prepare through Step 1 and refrigerate for up to 4 hours.
Per 3-tablespoon serving: 32 calories; 2 g fat (0 g sat, 1 g mono); 2 mg cholesterol; 2 g carbohydrate; 0 g added sugars; 1 g protein; 0 g fiber; 109 mg sodium; 37 mg potassium
0 Carbohydrate Servings
Exchanges: 1/2 fat
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How to Make Perfect Gravy
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