How do you make a classic Thanksgiving-style gravy that is rich and lump-free?

Question

How do you make a classic Thanksgiving-style gravy? Get the technique for a rich and lump-free gravy, often made from pan drippings.

Answer 1

To make a rich, lump-free Thanksgiving gravy, start with a roux of butter and flour, whisk in turkey drippings and broth gradually, and simmer until thickened, skimming any impurities. Strain for ultimate smoothness.

Detailed Explanation:

Making a classic Thanksgiving gravy involves a few key steps to ensure a smooth, flavorful result. Here's a breakdown:

1. Collect Turkey Drippings: After roasting your turkey, carefully pour the drippings from the roasting pan into a heatproof measuring cup or fat separator. Let it sit for a few minutes to allow the fat to rise to the top.

2. Prepare the Roux: In a saucepan over medium heat, melt an equal amount of butter and flour (usually about ¼ cup each for a standard batch of gravy). Whisk constantly until the mixture forms a smooth paste, known as a roux. Cook the roux for a minute or two to lightly toast it, which adds depth of flavor. Be careful not to burn it.

3. Degrease and Add Drippings: Skim off most of the fat from the turkey drippings, reserving a tablespoon or two for extra flavor if desired. Slowly whisk the defatted drippings into the roux, ensuring there are no lumps. If you don't have enough drippings, supplement with chicken or turkey broth.

4. Add Broth and Simmer: Gradually whisk in the remaining broth, about 2-3 cups, until the gravy reaches your desired consistency. Bring the gravy to a simmer, stirring occasionally, and cook for about 5-10 minutes, or until it thickens. Skim off any foam or impurities that rise to the surface.

5. Season and Strain: Season the gravy with salt, pepper, and any other desired herbs or spices, such as thyme, sage, or rosemary. For an extra-smooth gravy, strain it through a fine-mesh sieve before serving.

Pro Tip:

If your gravy develops lumps, use an immersion blender to smooth it out directly in the saucepan. Alternatively, you can pour the gravy into a regular blender, but be extremely careful when blending hot liquids, as the steam can cause the lid to pop off. Start on low speed and vent the lid slightly.