How to Make Gravy for Roast Turkey

so the turkey's done and now it's time to make the gravy the easiest way to make the gravy is in the roasting pan that you roasted the turkey in um as long as you have one that's flame proof and won't warp over a burner uh if you don't have a flame proof roasting pan you're going to need to do all of this in a sauce pan uh the first thing you want to do is pour the juices out of the roasting pan into a measuring cup or similar container um the purpose of this is to let all of the fat rise to the top so we can separate the fat from the juices we'll use some of the fat to make the Rue for the gravy which is the thickener and the juices are going to be part of the gravy so that's going to need a few minutes to do its separating and then we'll come back to it so now that the fat has had enough time to separate away from the juices we can spoon off the fat tilt it gently start skimming if you have a fat separator cup that's also a handy way to get rid of the fat so that's about enough you don't have to get rid of all of the fat cuz once you get down to this level then you start losing some of your juices too so we're going to stop there the next step is to see how much of the juices you have left uh it's around a 3/4 of a cup so I'm just going to pour this into a larger measuring cup and then you want to add enough broth um it can be store bought broth it can be homemade broth um whatever you have you want to add enough broth to that juice to equal the amount of liquid you want to make your gravy uh I'd like to make about a quart of gravy today so I'm going to start with four cups of liquid so the next step is to make a rue uh right in the roasting pan you can see that we already have some drippings from the turkey and and that's another Advantage doing the gravy right in the roasting pan is that you get all that good stuff back into your gravy normally you would make your gravy over two burners if your burners were close enough to do that um on this stove we have a center burner and that's how I usually make the gravy on this stove so we're going to measure the fat from the turkey back into the roasting pan and uh it's 1 tblsp of fat for every one cup of liquid you're going to use so that's 4 tablespoons of fat for my 4 cups of liquid so we'll turn the heat on you want about a medium Heat next you want to whisk the flour into the fat just going to sprinkle it in 1 and 1/2 tblsp of flour for every 1 tblsp of fat so I have 4 tablespoons of fat in this pan so I'm going to use 6 tbsp of flour I'm using a flat whisk which is a great whisk to do to use for this kind of gravy making because it gets down into all the corners but you can use any whisk that you've got I'm just going to let that cook for a minute or two while we whisk the Cook Out any raw flow [Music] flavor okay so the root had a few minutes to cook down now I'm going to start adding our liquid uh slowly at first this is the way you avoid lumps to work it in [Music] slowly as it thickens up add a little more once you have something that's more like a sauce consistency you can add the liquid a little faster it's only at the beginning that you want to go slow okay now all of our liquid is in and we want to let it come up to a simmer and simmer for about 5 minutes to really uh melt the flavors cook off any additional remaining flour flavor and while that happens uh you can add a little herbs I like fresh thyme just to give it a little extra flavor and I keep whisking it occasionally don't worry if at first it doesn't look very thick it'll thicken up more once it comes to a simmer okay so our gravy's been cooking for about 5 minutes now um it's got nice flavor it's thickened up nicely if you prefer a thicker gravy you can just continue to simmer it until it's it's reduced down to how you like it so the next step is to strain it and have ready a medium mesh Sie and um any vessel really this just happens to be the measuring cup that I used earlier to measure the liquid that went into the gravy okay so we got that strained and the last step would just be to taste it and season it how you like it salt pepper and usually a little lemon juice or what I like to add

Channel: FineCooking

Views: 1,062,962

Keywords: food, thanksgiving, turkey, gravy, How to Make Gravy for Roast Turkey, making gravy for roast turkey, roast turkey, thanksgiving recipes, best gravy recipes, delicious gravy, fine cooking, fine cooking recipe, easy gravy recipes

Id: 7lOnFgkyt2A

Length: 4min 59sec (299 seconds)

Published: Mon Oct 26 2009