This is a fail-proof gravy recipe that’s easy to prepare and promises no lumps!
Drain the pan drippings. Remove your roasted turkey from the pan, put it aside to rest. Pour the pan drippings into a measuring cup or a degreasing cup. This is concentrated flavour, and what makes your gravy delicious, so don’t waste it!
For a gravy that’s rich, not fatty, get rid of the excess fat by skimming the fat that resides at the top of the pan drippings.
Time to make your roux: Place the roasting pan over your two burners on your stovetop; melt 2 tablespoons of butter, then add 2 tablespoons of flour to the pan.
To this, add one heaping teaspoon of Dijon mustard; a big splash of Worcestershire sauce and white wine. (Only use wine you would actually drink!)
Add plenty of freshly-ground black pepper.
Stir constantly until the flour is light brown (usually 2-3 minutes). This roux is what thickens your gravy.
Add your pan drippings back into the pan with your roux and use a wooden spoon to scrap all those delicious brown pits off the bottom of the pan. You don’t want to miss this step – it adds such depth of flavour!
Add in your (hot) broth, a half-cup at a time. (2-3 cups, depending on the volume of gravy you wish to make.) Use a whisk and whisk this constantly to ensure you have a really smooth gravy. Bring to a boil; reduce heat to medium-low and simmer until the gravy naturally thickens. A good measure is that if the gravy coats the back of a spoon, you’re good to go.
Instead of adding aromatics and fresh herbs to the gravy, I instead stuff my turkey with them (while also adding a whole, cut lemon and onion). When the turkey roasts, it’s those drippings that add that depth of flavour to the gravy. Adding the herbs after the gravy is done doesn’t give the same amount of taste, and feels like a bit of a waste.
Taste, then add your salt. Wait until the end to add your salt! There is nothing worse than over-salted food.
Strain! Make sure that gravy is silky smooth by straining it and use a wooden spoon to push the gravy through the strainer to get every last bit. This will catch any leftover flour, meat or herbs.
*I will make a bunch of this gravy and freeze it because I find it goes well with so many other dishes: in a curry, over roasted potatoes or squash.