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Pan Gravy

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    Everyday Food, November 2009
    • Prep Time 20 minutes
    • Total Time 20 minutes
    • Yield Makes 3 cups
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    Ingredients

    • Roasting pan with turkey drippings
    • 1/2 cup all-purpose flour
    • 2 1/2 cups Giblet Stock
    • Coarse salt and ground pepper

    Directions

    1. While turkey rests on cutting board, place roasting pan on stove across two burners. Bring pan juices to a simmer over medium-high. Cook, scraping up browned bits with a wooden spoon, until liquid thickens and holds a trail, 8 to 10 minutes.
    2. Add flour and cook, stirring, until blended, about 1 minute. Gradually whisk in stock, then 1 cup water. Bring to a simmer and cook, stirring occasionally, until gravy thickens and no longer tastes floury, about 5 minutes (reduce heat if bottom of pan begins to scorch).
    3. If desired, strain gravy through a fine-mesh sieve. Season with salt and pepper and keep warm. Whisk before serving (thin with water if necessary).

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