Here's our favorite recipe for making gravy. You don't need to use all the fat, because this can actually make the gravy too greasy. Instead, pour the drippings into a bowl or measuring cup and then skim 1/4 cup off the top and discard the rest.
Here's Whatcha Need To Do…
1. Stock Up
A terrific gravy starts before you even put the turkey in the oven—you are making your own stock, right? The store-bought stuff just doesn’t compare. Ask your butcher for some extra poultry bones when you buy your bird, and get simmering.2. Handle the Pan
Once the turkey is out of the oven, bring 4 cups of that stock to a bare simmer and keep warm—the key to preventing clumping later. Meanwhile, take the same roasting pan the turkey was cooked in, drained of its drippings, and place over two burners on medium heat. Add ¼ cup of reserved fat*.3. Roux the Day
Deeply developed flavor and consistency come from the roux. The secret to a perfect one: Wondra, a finely ground flour that dissolves in liquid much faster than all-purpose. Whisk in ⅓ cup Wondra, scraping up all the brown bits (that’s flavor and color). Cook roux, whisking constantly, until it turns a toasty golden-brown (like a proper cappuccino) and looks shiny and smooth, about 5 minutes.
There are just a few more steps for perfect gravy every time. For starters, add ½ cup dry white wine and then whisk to ensure it's blended well. Cook until most of the liquid evaporates, and then add the reserved turkey drippings and a few sprigs of thyme and then whisk to blend. Next, take a large ladle and add some of the stock (while it's still hot) to the roux. Whisk to blend, and then keep adding the stock until you've added it all. Whisk each time you add some of the stock and keep whisking until there are no clumps. This usually takes between 8 and 10 minutes. To thicken the gravy, simmer it until it's just the right consistency — you'll know it's ready when it's thick enough to coat the back of a spoon. Finally, use a fine-mesh sieve to strain the gravy into a saucepan over low heat. Then, add some some salt and pepper and a little vinegar and you're done.
Finished!
We were so relieved to find this easy, user-friendly recipe for the absolute perfect gravy. This method is straightforward enough that you don't have to be an expert chef to pull it off to perfection.
Happy Cooking!
Article Source: Bon Appetit
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