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How to Make Turkey Gravy

No more lumpy gravy! Our homemade gravy tips ensure that everyone’s favorite sauce is flavorful and fresh. We’ll tell you the process to use, the best herbs to add, and the secrets to perfect homemade gravy recipes.

Wed, 15 Aug 2012|

I'm Liz with Better Homes and Gardens. If making homemade gravy stresses you out, I'm here to tell you not to worry. With our test kitchen Secrets to Success, you'll see how easy it is to make satiny smooth, lump-free gravy every time. First pour out all the drippings from your roasting pan. In the test kitchen we pour them into a fat separator but if you don't have one, use a glass measuring cup and let the juices settle while the fat floats to the top. You can then use a turkey baster to remove the juices that have settled to the bottom. Now return the roasting pan to the burner over medium high heat and add some wine, broth, or even water. Then use a wooden paddle or spoon to scrape any brown stuck-on bits off the pan. Called fond in French, these bits are pure flavor and will give your homemade gravy tons of depth. Simmer until the liquid is reduced. You should be able to see a path as you draw the paddle through it. Pour the liquid from the roasting pan into the drippings, then if necessary add enough broth to make a total of 2 cups. Next heat 4 tablespoons of the meat fat in a saucepan then whisk in an equal amount of flour. Cook this mixture called a roux for a couple of minutes, then slowly start whisking in the juices until very smooth. You can also add chopped fresh herbs at this point. Thyme and sage are a couple of our favorites. Finally, let the gravy come to a boil and simmer for a few minutes, or until the flour thickens then finish with salt and pepper. If you do happen to have a few lumps, just pour the finished gravy through a strainer to remove them. Have you ever seen such gorgeous gravy? With Better Homes and Gardens Secrets to Success, your homemade gravy will be the talk of the table.