Chef #344327's Note:
This recipe makes a generous amount of gravy — we find you can never have enough... from Gourmet Magazine by way of Epicurious.com
My Private Note
Units: US | Metric
- 1Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), reserving fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes).
- 2Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.) If there is less than 1/2 cup reserved fat, add melted butter.
- 3Add enough turkey stock to pan juices to total 8 cups liquid (2 quarts).
- 4Straddle roasting pan across 2 burners, then add 1 cup of remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 1 minute.
- 5Pour through fine-mesh sieve into glass measure with stock.
- 6Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes.
- 7Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking.
- 8Stir in any turkey juices accumulated on platter and simmer gravy 1 minute.
- 9Season with salt and pepper.
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Nutritional Facts for Classic Turkey Gravy
Serving Size: 1 (122 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 68.0
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 1.8 g
- Cholesterol 7.6 mg
- Sodium 0.6 mg
- Total Carbohydrate 8.9 g
- Dietary Fiber 0.3 g
- Sugars 0.0 g
- Protein 1.2 g
The following items or measurements are not included: