Drippings based Turkey gravy.

 

Classic Thanksgiving Gravy

Ingredients:

• Drippings from roasted turkey (pan juices)
• 4 cups turkey or chicken stock (you can also use vegetable stock)
• 1/4 cup unsalted butter (if needed for extra fat)
• 1/4 cup all-purpose flour
• 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
• 1/2 teaspoon fresh sage (or 1/4 teaspoon dried sage)
• Salt and black pepper to taste
• Optional: 1/4 cup white wine or sherry for added depth

Instructions:

1. Collect the Drippings: After roasting your turkey, carefully pour the drippings from the roasting pan into a heatproof bowl or measuring cup. Let it sit for a few minutes, allowing the fat to rise to the top. Skim off and reserve about 1/4 cup of the fat. If you don’t have enough fat, add butter to make up the difference.

2. Make the Roux: In a medium saucepan over medium heat, add the reserved turkey fat (and butter if needed) and whisk in the flour. Stir constantly for about 2–3 minutes, until the roux turns golden brown and gives off a nutty aroma.

3. Add the Stock: Gradually whisk in the turkey or chicken stock, ensuring no lumps form. If using wine or sherry, add it at this stage for a richer flavor.

4. Season and Simmer: Add the thyme, sage, salt, and pepper. Bring the gravy to a simmer, stirring often, for 5–10 minutes or until thickened to your liking. Taste and adjust seasonings if needed.

5. Finish and Serve: If there are any lumps, you can strain the gravy through a fine-mesh sieve for a smooth consistency. Serve warm over your Thanksgiving dishes!

Tips:

• For extra flavor, add a splash of soy sauce or Worcestershire sauce.
• To thicken or thin: If it’s too thick, add a little more stock. If it’s too thin, let it simmer longer.
• Make ahead: You can prepare the roux and stock mixture a day in advance, then reheat and add drippings on the big day.

Enjoy your Thanksgiving feast!