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This recipe makes a generous amount of gravy — we find you can never have enough... from Gourmet Magazine by way of Epicurious.com
- Pour 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).
- Carefully 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.
- Add enough turkey stock to pan juices to total 8 cups liquid (2 quarts).
- Straddle 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.
- Pour through fine-mesh sieve into glass measure with stock.
- Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes.
- Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking.
- Stir in any turkey juices accumulated on platter and simmer gravy 1 minute.
- Season with salt and pepper.