A must have with your Thanksgiving dinner is turkey gravy. The rich taste and heavy texture make it a sumptuous addition to the menu when you have guests over. Serve it with hash browns, grilled meat and sautÃ© veggies. It tastes delectable with rich and crusty breads. After you have roasted a turkey, there are always juices left over. Do not discard them as they have a sharp flavor and are absolutely savory. Make a smooth and creamy from these juices that every one will sop up with delight.
Complexity level: Easy, anyone can do it
Time taken: 15 minutes
- Butter (1 tablespoon)
- Flour (4 tablespoons)
- Chicken or vegetable stock (optional, quantity as required)
After you have roasted the turkey, remove the pan from the oven. There will be juices and drippings from the bird left in the pan. Transfer them into a bowl. Make sure that you remove all crunchy bits and pieces in these juices. Strain the gravy, if required. Refrigerate the gravy or let it stand for some time. The fat will float on the top of the liquid. Skim it out and set the gravy aside. Measure out the amount of gravy. If it is less than four cups then add in some chicken or vegetable stock to it.
Now, take a saucepan and place it on a stove. Let the heat be medium high. Add butter into the pan and let it melt. Then sprinkle flour onto the pan slowly. Add about half to one tablespoon at a time. Keep stirring or whisking it constantly. Do not allow lumps to form in the gravy. Let the flour turn brown, this will take about 2-3 minutes. Now add the juices into the saucepan. Keep stirring on low heat. The juices should blend well with the flour. Season with salt and pepper. Cook for about 3 minutes and you have steaming velvety gravy all ready. Serve hot in a gravy boat.