American Kitchen Classic Basic Turkey Gravy

1. 1

   In a medium saucepan, bring 4 cups of stock to a boil. Remove from heat and keep warm.

2. 2

   Melt butter in a large heavy saucepan over medium heat. Whisk in flour and cook, whisking, for 1 minute. The roux will become smooth and golden brown. Keep whisking!

3. 3

   Within 2-3 minutes it will be the color of cafe au lait (golden brown) and smell slightly toasted. Gradually whisk in the warm stock and bring to a boil. Lower heat so the gravy is at a bare simmer.

4. 4

   Add the bay leaves, mushrooms and Madeira and let simmer until grav is reduced by half. Remove the bay leaves and the mushrooms by a slotted spoon. Keep warm until turkey is finished.

5. 5

   Transfer the turkey to a carving board and strain the drippings from the pan into a measuring cup. Skim the fat, add enough water to measure 1 cup.

6. 6

   Place the roasting pan over two burners on medium high heat. Add the drippings mixture and deglaze the pan, stirring and scraping any browned bits with a wooden spoon. Strain into the gravy and simmer until slightly thickened, 10 minutes. Season to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.