Turrkey Gravy with Herbs
How to make gravy for the Thanksgiving turkey is one of the most pressing question around this time of year. Why? Because for some folks, it’s the best part of Thanksgiving—and I agree! Here's a fool-proof method for making silky smooth and delicious gravy every time.
Servings: 4 cups
Ingredients
- Pan drippings from roast turkey
- 3 cups turkey or low-salt chicken broth
- ¼ cups (1⁄2 stick) unsalted butter, at room temperature
- ¼ cup all-purpose flour
- ⅓ cup finely chopped mixed fresh herbs (chives, chervil, parsley, thyme, marjoram) or 1 tablespoon mixed dried herbs
- Kosher alt and fresh ground black pepper
Instructions
- After removing the turkey from the roasting pan, tilt the pan so the pan juices collect in one corner. Pour all the juices into a large (4-cup) measuring cup and leave undisturbed so the fat rises to the top. Pour off and discard as much of the fat as you can, carefully reserving all the pan juices underneath.
- Set the roasting pan over medium-high heat; when it’s hot, pour in about 1 cup of the broth and scrape up the browned juices in the pan. Strain this liquid into the cup with the pan drippings. Add the remaining 2 cups broth; you should have about 3 1⁄2 cups. Pour the mixture into a medium saucepan and bring to a boil.
- Meanwhile, in a small bowl, knead the butter and flour together to make a smooth paste (called a beurre manié), and then whisk the paste, a few pieces at a time, into the boiling mixture until the gravy reaches a consistency that you like. You might not need to use all of the beurre manié. Reduce the heat to low and simmer for 5 minutes to cook off any floury taste. Stir in the herbs and season with salt and pepper to taste. Reduce the heat to low and keep the gravy warm until everything else is on the table.
Notes
To add extra body to the gravy, you can whisk in about ½ cup heavy cream combined
with a little flour, and let the gravy simmer to thicken.
with a little flour, and let the gravy simmer to thicken.