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Classic Thanksgiving turkey gravy is made using the rich, flavorful drippings that remain in the roasting pan after the turkey is done.
1. Traditional gravy is best made right in the roasting pan after the bird is removed. This means you get every last bit of flavor from the pan, AND you’ve got one less pot to wash!
2. Don’t be shy when scraping up the bottom of the pan. You WANT all those brown bits. They’re luscious explosions of flavor!
3. For this reason, we recommend a metal whisk versus a rubber one!
4. Give the liquid time to reduce. This concentrates the flavor of the gravy.
5. Yes, you need to buy a fat separator. They’re inexpensive and one of the keys to a great gravy.
6. Don’t overcook your gravy. It should be thin because it will thicken once you serve it. If you thicken it too much in the pan, it will be way too gooey to serve.
7. When choosing the herbs for your gravy, keep in mind the herbs you used in your stuffing and other aromatic dishes. Use the same ones in order to best match their flavor profiles.
Cook 15 mins
Total 15 mins
Author Kristin Bustamante
Yield 10 -12
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