After going through all the tips for a perfect turkey or tasty cranberry sauce, and all the recipes for side dishes, stuffing, and more, take it easy. Give yourself (and your printer) some time to relax; enjoy the big day with your family.
Follow these quick and easy steps for a gravy that will top it all off with little effort.
How to Make Gravy Step-by-Step
1. The turkey is done, filling the kitchen with that Thanksgiving scent, and is sitting on a platter waiting to be served. Place the roasting pan with the turkey juices on the stove on medium-low heat. Add some wine or water to it. You can add some rosemary for a nice aroma.
2. Remove from heat and strain into a pot.
3. Now for the roux, the thickening agent essential to gravy. In a separate pot, melt butter (one stick for 10 people), whisking in flour—start with a half cup of flour for 4 to 5 cups stock and add more depending on how thick you want it. Cook the mixed flour and butter over medium-low heat until it’s nicely brown.
3. Now the roux is ready. Pour it into the pot with the juices and water/wine (from step 1). Cook on the stovetop on medium-low heat.
4. Whisk, whisk, whisk as it heats up!
5. Add some salt and pepper.
Adjustments
If it seems too thin, remove it from the heat and wait a little while. It may thicken. If it is still too thin, add a tablespoon of cornstarch or more flour with some cold water.
If it is too thick, add more broth or more liquid from the turkey pan.
If it is too salty, add some lemon juice or cream.
If it is too bland and pale—the secret of all secrets—add a few granules of instant coffee.
If it is too lumpy, spin it in the blender for a couple seconds until it’s smooth and ready to serve.
Voilá! Your super-easy gravy is ready to eat.
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