Brining your Thanksgiving turkey adds lots of flavor but it does have one drawback: salty pan juices. And salty pan juices mean salty gravy when you rely on traditional gravy recipes. But in this video, you'll learn how to make a flavorful herb gravy for a brined turkey using just a touch of the pan juices.
The gravy starts off with a Turkey Giblet Broth, plus some aromatic vegetables. Heat the broth in a saucepan.
While the broth is warming up and the roasted turkey is resting waiting to be carved, pour all the drippings from the roasting pan into a fat separator cup. Let that sit for a minute so the juices settle to the bottom and the fat rises to the top.
Once the juices have settled, pour a few Tbs. of the juices to the giblet broth—not too much; add enough to season the broth, without making it too salty. Taste it to be sure the flavor is balanced.
Visit The Guide to Thanksgiving Dinner for more Thanksgiving recipes, planning tips, and how-to videos.
Next, spoon off 4 Tbs. of the fat and add it back to the roasting pan. Put the roasting pan across two burners, and set the burners to medium heat. Sprinkle 6 Tbs. of flour into the pan, and use a wooden spoon to combine it with the fat. Cook the mixture for about 2 minutes, just so that raw flour taste cooks away.
Next, slowly pour about 1/2 cup of the warm broth into the pan, and whisk it really well to combine with the roux. The mixture will thicken and get gluey very quickly. Keep adding the broth, 1/2 cup at a time, whisking constantly until the gravy looks more like a smooth sauce than glue. Once you've got a saucy consistency, add the remaining broth and bring the gravy to a simmer.
Once the gravy reaches a simmer, add a few stems of thyme and sage and let it simmer for about 5 minutes for the flavors to develop.
Then, strain the gravy through a sieve, and add herbs: 1 tsp. of chopped sage, 1/2 tsp. of chopped thyme, plus 1/2 tsp. of lemon juice.
Finally, adjust the seasoning to taste with a little salt and pepper. The final result is a smooth, lump-free gravy that's not too salty—even with a brined turkey.
Videography by Gary Junken and Michael Dobsevage; editing by Cari Delahanty