I wish I could take credit, but I can’t. When I make gravy, I don’t necessarily measure. This looked too good not to share. Source: Bonappetit.com

 

get cooking with the bon appetit collection from hsn
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turkey_gravy
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Gravy, by necessity, should be the very last thing you make before you serve the meal on Thanksgiving Day. You want it to arrive on the table piping hot and silky-smooth, enriched with intense flavor from the drippings at the bottom of the turkey’s roasting pan. The key to a lump-free gravy is a classic butter and flour roux, which can be made up to two days in advance.
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START WITH TURKEY STOCK

Great gravy begins with Make-Ahead Turkey Stock, but in a pinch, store-bought stock will work.
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MAKE A TRUE ROUX
Roux is simply butter or oil cooked with flour. It’s used for thickening sauces, and it’s what makes this gravy silky-smooth.
Melt 1/3 cup unsalted butter in a small skillet over medium heat. Whisk in 1/3 cup all-purpose flour. Reduce heat to low; whisk until roux is golden brown, about 2 minutes.
DO AHEAD: Roux can be made 2 days ahead. Let cool, cover, and chill.
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ADD THE DRIPPINGS
Browned bits left in the bottom of the pan after roasting the turkey give body, richness, and roasty flavor to the gravy.
Bring 6 cups Make-Ahead Turkey Stock to a boil in a large saucepan over medium heat. Add 1–2 cups skimmed and strained roast turkey drippings. (If you’re short on drippings, skim fat from pan and add 1–2 cups water. Scrape up browned bits with a wooden spoon; strain liquid into stock.) Season to taste with kosher salt and freshly ground black pepper. Whisk in roux. Reduce heat to low; simmer gently for 5 minutes for gravy to thicken and flavors to meld. You’re done!
(Makes 6 cups of gravy)

Maralyn D. HillThe Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

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