How To Make The Perfect (and Easy) Turkey Gravy
For some reason making gravy scares even the most confident of people (and yes we make a gravy you can purchase) but it's really very easy to do. Here's how I make a simple pan gravy from either a roast chicken, turkey or beef.
Remove the cooked turkey/chicken/beef from the roasting pan to a sheet pan and cover to rest. Strain the pan juice into a measuring cup or pitcher and skim any of the fat off, reserve the juice and 3 tablespoons of the fat.
Place the roasting pan (careful it will be hot) on the stovetop (you might need to straddle it over 2 burners). Turn the burners to medium-high and add 2-3 tablespoons of the reserved fat you skimmed. Add 1/4 cup of flour (you can use gluten-free flour if needed) and using a wooden spoon start to scrape up the nice brown crusty bits on the bottom of the pan and mix the flour. Stir for about 1 minute. Add the reserved pan juices and 2 cups of low sodium chicken broth (beef if it's beef you have roasted) and bring it to a boil, continuously stirring - you can switch to a whisk at this point. Keep whisking until the mixture starts to thicken. Reduce heat, taste for seasoning. Add salt or pepper if needed. Option to strain the gravy if you like a smooth gravy or serve as is.
Options to add for flavour:
Whisk in 2 Tbsp dijon mustard
Add a stock cube or soy sauce if your gravy is lacking flavour
Whisk in red currant jelly or onion marmalade for a sweetness