Sauces & Stuff
Classic Pan Gravy with Cider Vinegar
Whether you like it spooned over your turkey, pooled like lava in your mashed potatoes, or ladled over your whole plate, gravy is an understated yet crucial component of the Thanksgiving spread.
Turkey pan gravy is simple in nature, but it may be the single most important component of the meal. When done right, this powerfully flavored liquid enhances every other item on the plate.
This way of making gravy is old-fashioned, and a great classic cooking technique to have in your arsenal. To make it, all the discarded bits from the turkey are put to good use, from the giblets, to the flavorful fat drippings the turkey leaves in the pan. You can serve it either strained smooth or a little chunky — that bit’s up to you.
Ingredients
FOR THE TURKEY BROTH, SIMMER:
FOR THE GRAVY, COOK:
WHISK IN:
Test Kitchen Tip
While the turkey roasts, simmer the reserved turkey trimmings in chicken broth for enhanced flavor.
Instructions
For the turkey broth, simmer broth, reserved trimmings, neck, and giblets in a saucepan over medium heat, 20 minutes. Strain and cool broth; discard solids.
For the gravy, cook reserved turkey drippings in roasting pan over medium heat until bubbly. Sprinkle in flour and stir until it darkens slightly, about 2 minutes.
Whisk in cooled broth and vinegar, simmer 5 minutes, then skim off any fat from the surface. Keep gravy warm over low heat until ready to serve.
Simmer the turkey parts and broth while the bird is roasting. Strain and cool it to room temperature.
The rendered fat and flour will form a roux. Stir for 2 minutes to cook out the taste of raw flour.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 40
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 8mg 2%
Sodium 30mg 1%
Carbs 2g 0%
Fiber 0g 0%
Protein 1g
*Percent Daily Values are based on a 2,000 calorie diet.