This week on my radio show I made a huge error. I said I’ve never roasted a turkey before, but, in fact. I have. I’ve also previously made turkey gravy. Even though it was less than a year ago that I did both, I somehow blocked these culinary feats from my memory.
This Thanksgiving when I was making what I thought was my first roast turkey, I found a good recipe for quick turkey gravy. Even though I had had a bit too much wine prior to making the gravy, it turned out marvelous and perfect. Here’s how I made it:
- ½ c. turkey fat
- ½ c. all-purpose flour
- 2 c. pan drippings
- 2 to 4 c. broth or water (I used beef broth, actually)
- salt and pepper, if necessary
- After removing the turkey from the oven and setting it aside to rest, set the pan over medium-high heat on the stove-top, spanning two burners, if necessary. When the pan drippings are hot, pour two cups of broth and begin scraping all the bits from the bottom of the pan. You can substitute some of the broth for a bit of white wine.
- Pour the de-glazed pan drippings into a measuring cup and place in the refrigerator or freezer while your turkey is resting, the fat and drippings will separate.
- Skim off the fat and warm it in a saucepan over medium-high heat. When the fat is hot, whisk in the flour to form a thin paste. Let this cook for a few minutes until bubbly. Pour in the pan drippings and whisk to combine with the roux. Whisk in a cup of broth. Add more broth for a thinner gravy or let the gravy cook a few minutes for a thicker gravy. Add salt and pepper, if necessary, to taste.