Thanksgiving Gravy with Pan Drippings
Once you learn how to make good gravy, Thanksgiving Day is much more relaxing. Thick enough, still hot, and richly flavored gravy will accompany quite a few dishes on your guests’ plates, yet many of us struggle with this part of the dinner. Drippings can be intimidating to handle, and by the time you’re about to make it, the day often has become quite hectic with balancing multiple dishes, pouring drinks, and generally keeping the mood festive. All of this led me to share my tips on how to make a gravy for which you will give thanks.
For most of my life, gravy-making felt like such an art that none of us dared touch the responsibility, which rested squarely with my father. After my mother expertly roasted the turkey, he carved it and whisked its drippings into perfection, a task even she would not approach. There were many years after his passing when I made the meal, and others made the gravy sometimes to dissatisfying results. None of us was ready, I suppose, for good gravy.
Eventually, enough time passed, and I began stirring up the final touch on the meal I so lovingly enjoy making each year. I think of him standing at my parent’s stove, shed more than a tear, and know he is guiding me through what has become quite a sentimental part of Thanksgiving cooking. With his approval (wink), I’m sharing my personal tips with you.
Ingredients
4 tablespoons butter (or fat from pan drippings)
4 tablespoons all-purpose flour
1 cup separated pan drippings
3 cups turkey or chicken stock
Kosher salt and freshly cracked black pepper
Optional: Worcestershire sauce, fresh herbs
Servings: Depending on how thick you prefer the gravy, this recipe will yield between 2 and 3 cups, which is about 6 to 8 servings of ⅓ cup each. The recipe can be scaled up as necessary based on your preferred number of servings.
Begin with Good Drippings
Gravy is as good as the drippings. Now, if your drippings are scant, that doesn’t mean you can’t make good gravy. Simply add in extra stock and a touch of a savory condiment such as Worcestershire sauce. All of this will be done to taste.
Start with a good turkey, season it liberally, and fill the cavity with plenty of herbs, onion, celery, citrus, or your preferred fresh ingredient. This flavor will make its way into the gravy. Also pour a flavorful liquid such as white wine through the cavity and let it collect in the bottom of the pan.
For even more flavor, plan ahead for this part by ordering a free-range, heirloom, or preferred turkey of your choice from a reputable farm if possible near your location.
Separate the Drippings
Once your turkey has been removed from the roasting pan, deglaze over heat with a little wine or broth to release everything that has settled on the bottom. Pour drippings through a mesh sieve into a fat separator or any heat-proof container and wait for the fat to rise to the top. This can be accelerated by chilling if desired.
Make a Roux
With equal parts fat and flour, the roux that thickens the gravy can be made from butter or the fat from your pan drippings (or a combination). Generally, I use 4 tablespoons of fat and 4 tablespoons of flour. Melt the fat in a saucepan over medium heat, then whisk in the flour until smooth. Cook until the flour becomes deeply golden brown, like a rich caramel, and smells nutty. This process takes a while, and it’s worth it to wait until the roux achieves a decadent color.
Slowly Add the Liquid
For the amount of roux listed above, I use 4 cups of liquid, which then is reduced. Generally I use 1 cup pan drippings (separated from the fat) and 3 cups turkey or chicken broth. Taste the liquid drippings to get a sense of which direction you’d like to take the gravy.
Slowly pour or ladle in the liquid, whisking to incorporate as you add.
Simmer and Thicken the Gravy
At this point your gravy will be too thin to serve. Thicken it by simmering until you reach the desired consistency. Season with salt and pepper as needed. The gravy can also be flavored with dashes of Worcestershire sauce and chopped fresh herbs if desired. Serve hot.
Drizzle this savory gravy over wild rice and cornbread stuffing and serve it alongside this root vegetable gratin.
