Finishing the gravy

When the turkey is done the bottom of the roasting pan should be covered with flavorful browned vegetables and drippings. You will cook off any excess liquid before draining the fat, deglaze the pan, strain the liquid and add it to the gravy base, and thicken the gravy with a roux made from turkey fat and flour.

1. Set the roasting pan on the stovetop over two burners on medium heat and cook off any excess liquid, leaving clarified turkey fat along with a flavorful brown residue on the bottom of the pan. Pour off the clarified fat and reserve.
Note: The fat will stop bubbling once the liquid is gone. This should only take a few minutes, depending how much stock was added during roasting. Alternatively, if there's a lot of liquid you can pour it into a cup and put it in the freezer for a few minutes until the fat accumulates into a separate layer above the liquid.
2. To deglaze, add 1/2 cup white wine to the roasting pan, using a wooden spoon to scrape up the browned bits. Stir for several minutes to allow the residue to dissolve, then pour off and strain the liquid and add it to the gravy base. (Discard the browned vegetables and other strainings left in the pan, or reserve them for stock on another day.)
3. To make the roux, set a small saucepan or skillet over medium heat. Add 1/2 cup of reserved turkey fat to the skillet along with 1/2 cup flour. Cook the roux over low heat for several minutes, stirring regularly, until it shimmers and the color just begins to change to a golden brown, then remove from heat. (Don't rush this step or the gravy may have a floury" taste. If there isn't enough turkey fat to make 1/2 cup, or it seems like more fat is needed to incorporate the flour, add butter to compensate.)
4. Increase the heat under the gravy base to medium. Using a wire whisk, add the roux to the gravy base a little at a time, whisking continuously to avoid lumps. Cook a few minutes longer until the gravy thickens. Adjust the seasoning if necessary (see sidebar) and serve.

Tip: Go slowly when adding the roux; you may not need to use it all. The gravy will thicken as it cools. If it thickens too much, adjust by adding a little bit of water or stock.

Comments

[Sarah]

I wish I could cook.

I offered to make mashed potatoes this year.

My mom met me half way and put me in charge of making the ice water with lemon wedges.

Maybe if I really make it a succulent pitcher of water, next year I can be in charge of making sure the canned cranberry sauce retains its can-shape when put on a plate.