While the turkey roasts, it releases tons of concentrated flavor into the pan—this is where the gravy takes on another dimension. As the bird rests, set the pan on your stovetop, roll up your sleeves, and get to work.
Gravy can improve everything else around it but only if it's good. Here are the three most important steps.
Good gravy begins with a longsimmered stock. To maximize flavor, we roast turkey parts and wings—along with aromatics— before they go into the pot.
The make-or-break element of gravy is a dark, toasty roux. Take the time to cook the raw taste out of the flour for fuller flavor and the most gorgeous mahogany color.
Adding cold stock to warm roux means a trip to lump city. For smooth gravy bliss, heat your stock—as well as your reserved turkey drippings— before you add them to the pan.
Recipe notes
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