I’m always surprised by how many people are totally intimidated about making gravy. Making gravy for the Thanksgiving turkey is about the easiest thing, so I thought I’d outline how I do it. (For those of you who already know how to make gravy and could practically do it in your sleep, I’m sure there are other blogs to read right now….)
Homemade Gravy for Turkey
See all those lovely rich juices at the bottom of the pan once you’ve lifted the cooked turkey out to carve it? Those juices are going to become your gravy.
Start by pouring the drippings (another name for the turkey juice) into a sauce pan. Make sure you don’t fill the saucepan more than 2/3 full. Bring the drippings to a rolling boil. Salt this just a little.
Meanwhile, stir 4 T. of cornstarch into a cup of very cold water. If you add cornstarch directly into hot juices, the cornstarch will just clump together and get nasty. So stir it into cold water. Once the juices are boiling heartily, slowly stir in the cold water/cornstarch mixture. Stir constantly. I like to use a wire whisk for this part although a spoon will work just fine.
Bring the gravy back to boiling and cook until it thickens to the degree that you want it to. Remove from heat and add salt and pepper to taste.
You can also use flour instead of cornstarch. I grew up using cornstarch and prefer the flavor but it really doesn’t matter a lot which you use.
Any leftover gravy can be thrown into the stock pot that you’re cooking the turkey carcass in on the stove. It adds some really nice flavor to the stock.