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The Basics

Gravy is essentially thickened stock or pan drippings. Since the goal of most cooking methods is to keep the moisture inside the turkey it is not recommend to solely rely on the pan drippings alone. This time of year turkey stock or broth can be found right next to the chicken stock. Warning, if the turkey has been brined, the pan drippings are often too salty to use more then ½ cup.

Rule of Thumb: Estimate ½ cup of stock per person. If you are serving eight people the total amount of stock (including the pan drippings) needed is 4 cups.

To thickening the gravy, without lumps, a roux works best. A roux is thickening agent that is a combination of equal parts butter and flour that has been cooked together. Rule of Thumb: The total of amount of roux (butter/flour combined) should equal 10% of the amount liquid you are thickening.

Quick Math:

4 Cups = 32 ounces Stock

10% = ~3 ounces Total Roux

3 ounces Roux ÷ 2 = 1.5 ounces of butter and 1.5 ounces of Flour = 3Tbs Butter + 3Tbs Flour

1 cup = 8 ounces

1 ounce = 2 Tbs

The Recipe

Serves 8

4 Cups Turkey Stock/Pan Drippings

3 Tbs Butter

3 Tbs Flour

Salt & Pepper

Skim excess fat from pan drippings. Heat the stock and drippings in a separate pan, or in the microwave, to just below a boil. In a saucepan, over medium heat, whisk together flour and butter. Continue to whisk until the butter and flour have reached a light brown or ‘Blond’ color (the mixture will resemble wet sand). Slowly whisk in the hot stock into the roux one cup at a time. Once all the stock is combined, bring the gravy to a boil and reduce heat. Simmer uncovered for 20 minutes.