Everyone needs turkey gravy for Thanksgiving. This is a recipe for classic turkey gravy (works for chicken, beef, pork, etc. too) along with some variations if you like to jazz up your meal now and then.
These are adapted from Rachael Ray Magazine.
Classic Turkey Pan Gravy
- pan drippings
- 3 1/2 cups chicken broth
- 1/4 cup plus 2 tablespoons flour
- fresh ground black pepper
With a fine-mesh sieve, strain the pan drippings into a measuring cup. Skim off any fat, reserving 1/3 cup of the fat in a small bowl. Place the roasting pan over medium heat and stir in 2 cups of broth and bring to a boil. Scrape up any browned bits on the bottom of the pan as you stir. Keep stirring and cooking until the broth reduces and thickens slightly, about 2 minutes.
Add enough remaining broth to the cup of reserved pan drippings to measure 1 1/2 cups. Pour this into the roasting pan and bring to a boil.
Whisk the flour into the reserved fat drippings, then whisk this into the pan of gravy. Continue to whisk while simmering, until thickened, about 5 minutes total. Season with salt and pepper.
Buffalo Spiced Gravy – Replace 1/2 cup of the broth with beer.
Little Italy Gravy – Replace 1/2 cup of the broth with 1/2 cup of dry red wine. Serve garnished with chopped fresh oregano.
Latin Lover Gravy – In the first step, stir in 1 or 2 tablespoons of orange liqueur with the broth. Serve garnished with chopped fresh cilantro.
South of France Gravy – Replace 1/2 cup of the broth with 1/2 cup of dry white wine.
Cranberry Gravy – In the second step, stir 6 tablespoons of cranberry juice reduction into the pan juices after you whisk in the flour.
Maple-Apple-Bacon Gravy – In the first step, after adding the broth, stir in 2 tablespoons apple cider.