Magazine article Sunset

How to Make Great Gravy

Magazine article Sunset

How to Make Great Gravy

Article excerpt

Our streamlined homemade sauce takes just 15 minutes

MAKING EXCELLENT gravy is simple once you have the three essentials: a nice roux (the butter-flour mixture that acts as a thickener); rich stock (both chicken and turkey stocks work well); and a fine-mesh strainer to remove any lumps. Start with afreshroasted turkey, and you'll have gravy on the table in no time.

To roast the turkey, set the bird in a heavy-gauge roasting pan. Rub with olive oil or melted butter, season generously with salt and pepper, and roast in a 325° oven (350° if the turkey is under 13 lbs.) until a meat thermometer inserted straight down through the thickest part of the breast to the bone registers 160° (cooking times will vary dependingon the size of your bird, but you can estimate about 10 to 14 minutes per pound for an unstuffed bird). Transfer turkey to a cutting board or serving platter and tent with foil to keep warm until ready to serve.

Our best easy gravy

* Drippings from 1 roasted turkey

* 9 tbsp. all-purpose flour

* 2 tbsp.cornstarch

* 7 cups hot turkey or chicken stock

* Salt and freshly ground black pepper

STEP1 Pour all drippings from the roasting pan into a measuring cup and set aside to allow fat to rise to top, about 20 minutes. …

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