This classic pan gravy, thickened with a beurre manié and spiked with herbs, goes well with any roast turkey and stuffing combination. If you’re matching it to the Italian Bread & Sausage Stuffing, be sure to use fresh thyme in the gravy.
After removing the turkey from the roasting pan, tilt the pan so the pan juices collect in one corner (don’t try to scrape up the browned bits stuck to the pan; you’ll get to those later). Pour all the juices into a large (4-cup) measuring cup and leave undisturbed so the fat rises to the top. Pour off and discard as much of the fat as you can, carefully reserving all the pan juices underneath.
Set the roasting pan over medium-high heat; when it’s hot, pour in about 1 cup of the giblet stock and scrape up the nubbins in the pan. Strain this liquid into the cup with the pan drippings. Add the remaining 2 cups stock; you should have about 3-1/2 cups. Pour the mixture into a medium saucepan and bring to a boil.
Meanwhile, knead the butter and flour together to make a smooth paste (called a beurre manié) and then whisk the paste, a few pieces at a time, into the boiling mixture until the gravy reaches a consistency that you like. You might not need to use all of the beurre manié. Reduce the heat to low and simmer for 5 minutes to cook off any floury taste. Stir in the herbs and season with salt and pepper to taste. Reduce the heat to low and keep the gravy warm until everything else is on the table.
nutrition information (per serving):
per 1/4 cup;
sat fat g
Photo: Ben Fink