Step 1: Brining
Step 2: Roasting
Step 3: Make The Gravy
Your Roast Turkey dinner isn't complete without a savory gravy. This traditional recipe uses a classic roux as the base by incorporating the turkey drippings with flour. One hint...take the time to make homemade turkey stock. Your mashed potatoes will thank you!
- 1/4 cup turkey drippings (fat and juices from roasted turkey)
- 1/4 cup all-purpose flour
- 2 cups turkey stock or chicken stock (homemade if possible)
- 4 sprigs fresh thyme
- Dash of Worcestershire Sauce
- Kosher salt
- Ground black pepper
- Remove browned vegetables (carrots, celery, onions) from the roasting pan and discard. Pour the drippings from roasting pan into bowl, leaving brown bits in pan.
- Return 1/4 cup drippings to roasting pan and combine with the flour. Whisk together over medium-low heat, scraping up the brown bits from the bottom and sides of the pan. Whisk until the roux takes on a light brown color, 3-5 minutes. Mixture should be smooth and have some bubbles.
- Add the stock, Worcestershire Sauce, and thyme. Stir to combine. Heat to boiling and then reduce heat to low. Let simmer, stirring often, for 15-20 minutes. Add more stock or water if the gravy gets too thick.
- Season to taste with salt and pepper. Remove thyme sprigs and enjoy!