July 16, 2014
Here's an easy recipe for turkey gravy that only takes a few minutes to make. When you take your turkey out of the oven you should let it rest for 15 or 20 minutes before carving. This seals in the juices and makes a more moist, tender turkey. You can make this gravy while you are waiting.
Yield: 4 cups
- 1/2 cup melted butter
- 1/4 to 1/2 cup all purpose flour, as needed
- 4 cups chicken or turkey stock (canned O.K.)
- 1 tablespoon dried thyme seasoning
- 1/2 teaspoon dried sage seasoning
- 1/2 cup (or more if desired) pan drippings from roast turkey
- Salt and black pepper to taste
1. Heat the butter over low heat until it just starts to bubble (about 5 min).
2. Add flour a little at a time and stir constantly another 2-3 min until flour is completely dissolved and a thin paste (roux) forms. There should be no liquid butter or lumps of flour showing. Set aside on low heat.
3. In a separate sauce pan bring chicken (or turkey) stock to a boil. Add thyme, sage and pan drippings. Reduce heat and simmer 5 min.
4. Whisk the roux (from step 2) into the simmering stock.
5. Simmer over low heat until the desired thickness is reached, about 5-10 minutes.
6. Season with salt and pepper to taste.
7. Remove from heat and strain to remove any solids that might have been in the pan drippings.
8. If gravy is not thick enough in step 5, dissolve 1 tablespoon cornstarch in 1/2 cup cold water and slowly stir into the gravy. The longer you cook, the thicker it will get.