Perfect Easy Gravy
By: Sheri Wetherell
Published: November 24, 2009

For many, one of the biggest challenges of a Thanksgiving dinner is the gravy. All too often gravies turn out lumpy, greasy, or just not the right consistency. There's nothing worse than a too thin, soupy gravy or one so thick it leans more in the direction of a dumpling than a sauce. But the perfect homemade gravy no longer needs to cause you alarm or distress. Here are tips for making that rich, flavorful, no-stress gravy:
The basic tools you need are:

a fat separator (also called a gravy separator). This tool is key! It helps remove all that unwanted fat, which usually ends up floating in an ugly mass at the top of your gravy boat
a whisk. A flat-bottomed whisk works best as its broader at the base, thus making it easier to incorporate ingredients
a mesh strainer. Hopefully you won't need this, but in case you get those pesky lumps this tool will be a savior!

Quick Tips

The best roasting pan is one you can put on the stove top for deglazing - not the toss-away aluminum kind! Place the roasting pan on the stove and make sure it is hot before you add the liquid. This will help result in a silky-smooth gravy.
If you brined your turkey, the drippings may be too salty so opt for using a turkey gravy base (found at most supermarkets)
Wondra flour works well, wonders!, for thickening gravy as it dissolves quickly. If you don't have this type of flour on hand I opt for corn starch over regular flour as it thickens with a smaller quantity and you avoid that floury taste.

Steps to making your perfect gravy:

Remove turkey from the roasting pan. Place pan with drippings on the stove and heat to medium-high
Add 3/4 - 1 cup chicken stock (or turkey if you have it) and bring to a simmer. Using a flat-bottomed whisk, stir to deglaze the pan, making sure to scrape up the bits on the bottom; simmer until reduced (about 5 minutes), then remove from heat. Pour contents into a fat separator
In a saucepan, pour the contents of from the fat separator, leaving the fat behind.
The amount of liquid you have will vary greatly, so little by little add your thickening agent until you reach the desired consistency. I usually start with about 1 cup of milk with 1 heaping teaspoon of corn starch, shaken together in a jar until completely incorporated.
Whisk to combine and cook until desired thickness. If there are lumps, simply pour through a fine mesh strainer.
Pour into a warm gravy boat and serve.

Photo by: Special*Dark

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November 25, 2009

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