Thanksgiving: Making the Gravy

Holiday Feature

Chapter 8. Making the Gravy

Rule #10: Make the gravy in the same pan you used to roast the turkey.

Rule #11: All gravies require a thickener (flour or cornstarch); and one or more liquids (the pan juices, chicken broth, water, or stock and sometimes a dash of white wine, milk, sherry, etc.).

Rule #12: Determine your measurements: the standard ratio is 1 tablespoon of fat from the drippings, plus 1 tablespoon of flour (or 1/2 tablespoon of cornstarch), per cup of liquid.

Rule #13: Cook the flour all the way through -- undercooked flour gives off a raw taste. It should bubble in the fat and start to turn brown.

Making the Basic Gravy:

Step 1:
Remove the turkey and rack from the pan. Pour off the liquids from the pan into a Pyrex or heatproof measuring cup. Let settle until the fat rises to the top, then skim off as much as possible, reserving the desired amount for the gravy.
Step 2:
Heat the roasting pan over a burner (or 2 if it's really large). Stir in the flour over medium heat cook through until it bubbles and browns slightly. Remove the pan from the heat and stir in the reserved juices and broth or other liquids. Reheat the pan over the burner(s) and let the mixture come to a slow boil; season with salt and pepper and boil for 1 minute until the gravy thickens.
Step 3:
If the gravy cools before serving it may become too thick and should be reheated with additional liquid.

Turkey Tip: Additions to gravy may include cooked, chopped giblets, finely diced tomato bits, mushrooms, and parsley.

The Global Gourmet's Perfect Turkey Handbook

Preface: Safety Tips Before Cooking

Chapter 1. Buying a Turkey

What size turkey should I buy?
Is it better to buy one large turkey or two small ones?
Should I buy fresh or frozen?
What about turkeys that have been injected with fats and seasonings?
What about turkey parts and frozen stuffed turkeys?

Chapter 2. Storing an Uncooked Turkey

How long can a whole turkey be kept frozen?
How long can a fresh turkey be kept refrigerated?

Chapter 3. Thawing a Frozen Turkey

Thawing Rules
Thawing Methods
Turkey Thawing Charts

Chapter 4. Stuffing (or Not Stuffing) a Turkey

Is it best to cook the stuffing inside the bird, or separately in a baking dish?
If I do want to stuff the bird, what's the best way to do it?
How much stuffing do I need?
Do I need to close up the cavity after it has been stuffed?

Chapter 5. Preparing the Turkey for Roasting