Turkey Gravy

• Prep10 min
• Cook20 min
• Total30 min
• Serves10

Ingredients

• 200 g turkey pan drippings (3/4 cup), from a roasted turkey
• 550 g low-sodium turkey or chicken broth (2 1/4 cups), plus more if needed
• 60 g unsalted butter (4 tbsp), or fat skimmed from the drippings
• 50 g all-purpose flour (6 tbsp)
• 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
• 1/2 tsp dried rubbed sage, or 4 fresh sage leaves
• 1/2 tsp ground black pepper
• Salt, to taste

Instructions

1. While the roasted turkey rests, pour the juices from the roasting pan into a fat separator or a measuring cup and let them sit 5 minutes. Spoon off the fat that rises to the top (you can use it instead of the butter). If you have less than 200 g of drippings, make up the difference with broth.
2. Set the roasting pan across two burners on the stove over medium heat, add 120 g (1/2 cup) of the broth and scrape up the browned bits with a wooden spoon. Pour this into the drippings.
3. Place the butter in the mixing bowl and melt 3 min/100°C (212°F)/speed 1.
4. Add the flour and brown 5 min/160°C (320°F)/speed 1, until the roux is golden and smells toasty. For a deeper brown gravy, brown 2 min/160°C (320°F)/speed 1 more, watching that it does not burn.
5. Slowly pour the drippings and the rest of the broth through the lid opening (it will sizzle), then add the thyme, sage and pepper. Put the measuring cup in place and cook 10 min/100°C (212°F)/speed 4, until the gravy is bubbling, smooth and coats the back of a spoon.
6. Check the thickness. If it is too thick, add 60 g (1/4 cup) of broth and cook 1 min/100°C (212°F)/speed 4; if it is too thin, place the simmering basket on the lid instead of the measuring cup and cook 3 min/100°C (212°F)/speed 4 more. Taste and add salt.
7. For a perfectly silky gravy, set the simmering basket over a heatproof bowl and pour the gravy through it to catch the herbs and any small lumps, then transfer it to a warm gravy boat. Serve hot with the turkey and mashed potatoes.

Tips

• Make-ahead gravy without drippings: roast 1 kg (2 lb) of turkey wings with 1 quartered onion in the oven at 200°C (400°F) for about 1 hour, until deep brown. Scrape the pan with 250 g (1 cup) of broth and use that in place of the drippings, or simply use 750 g (3 cups) of good broth. Refrigerate it up to 3 days.
• To reheat, place the gravy in the mixing bowl with a splash of broth and cook 5 min/90°C (195°F)/speed 3. On the big day, stir in any drippings from the turkey for extra flavor. Leftovers keep 3 days in the fridge or 3 months in the freezer.
• Drippings can be very salty, especially from a brined turkey, so use low-sodium broth and always taste before adding salt.
• For a deeper brown color and a little extra savory flavor, add 1 tsp soy sauce or Worcestershire sauce with the broth.