If you’re anything like me, you can’t have turkey without gravy. Like peanut butter without jelly or macaroni without cheese, it’s just not the same.
This Thanksgiving, we want you to put your best gravy boat forward. This is the Test Kitchen’s recipe for the best - and we mean best - turkey gravy. It’s thick, well-seasoned, and perfectly pourable. Ditch the store-bought mix or can you plan on using and whip up this luscious gravy instead.
We cooked our bird in the Hamilton Beach® Roaster Oven - then took the pan juices and strained them into a bowl (you could also use a fat separator if you have one). Discard the fat and set the juices aside.
In a large Dutch oven over medium-high heat, melt 8 tablespoons of butter (no wonder it takes so good). Then add flour and whisk until smooth. Cook, stirring constantly, for about 10 minutes until the mixture is a dark, golden brown.
Slowly whisk in the turkey juices and chicken stock (you could also use turkey stock - it’s Turkey Day after all) and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes until you reach the desired consistency. We wanted our gravy thick, thick, thick - but feel free to spend less time reducing if you prefer a lighter gravy.
Remove the gravy from the heat then add the final, flavor-packed touches. Stir in salt, black pepper, sage, rosemary, & thyme and it’s ready for a ride in the gravy boat.
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