How To Make The Best Gravy For Thanksgiving

Gravy is a must at the Thanksgiving table and this is how to make it.

Gravy is one of those things your guests look forward to having on Thanksgiving. What are mashed potatoes and turkey without the turkey gravy? It seems pretty simple but it is amazing how many people have a hard time when it comes to making gravy.

Gravy has been in existence every since humans have been cooking meat. Liquid made tough meats easier to eat and it made it taste better too. Suffice it to say that one ingredient integral to gravy is the drippings from the meat. That means gravy is often high in fat so those on low fat diets should be careful about how much they pour onto their mashed potatoes.

History of Gravy

The earliest recipe for gravy comes from an English cookbook printed around 1390 called “Forme of Cury”. The recipe was for oysters in a gravy sauce. The English loved gravy and they served it frequently with dinner. There are thousands of recipes for gravy and they are specific as to the meat used in which to make it. We make turkey gravy during thanksgiving but for Christmas we may make a pork gravy or beef gravy. Gravy comes in a variety of colors from white to gold to brown and some are thin and others have flour or another substance added to make the thicker.

Gravy Basics and Tips

The basics needed to make a great gravy for Thanksgiving is 2 tablespoons meat drippings, 2 tablespoons flour or corn starch, 1 cup of broth, and a few seasonings to perk up the flavor. If you think you may need more because you are having a large crowd for dinner you just double everything. After your turkey is finished take the turkey baster and suck up the pan drippings from under the turkey and place them into a sauce pan over medium heat.

Sprinkle the flour over top and stir gently with a whisk until well combined and heated through, about one minute. Slowly pour in the broth while you continue stirring with the whisk. Pretty soon the mixture will start to thicken. That is when you add salt and pepper to taste. If you like a garlic flavor you can add some garlic powder and if you have used sage to flavor the turkey you can add that too. Use 1 teaspoon to add to the above ingredients.

If your gravy is so thick you can cut it with a knife, don’t despair as you can fix it. Put it back in the saucepan and heat it up adding more chicken broth while whisking until you get the right consistency. If after about 2 or 3 minutes the gravy doesn’t seem to be thickening up at all take one teaspoon of flour and mix it in a cup with 1 teaspoon of cold water and slowly whisk it in. If you need to do it again do so. Many people end up with lumpy gravy.

That is because the thickening agent, flour, was not whisked in very well. You have to use some elbow grease and really get that whisk going. Make sure you are using a sauce pan that you won’t be afraid to apply the whisk vigorously. Never use a sauce pan with a non stick coating that can come off if using a metal whisk.

The following is an old fashion turkey gravy recipe that is very delicious. This recipe will make 2 cups of gravy.

Turkey Gravy

Ingredients:

¼ cup of the pan drippings from a cooked turkey.
¼ cup flour
¼ teaspoon salt
¼ teaspoon pepper
2 cups chicken broth
1 teaspoon ground sage

Directions:

1. Place pan drippings in a saucepan and heat over medium heat. If you can’t get ¼ cup of pan drippings out of the turkey pan then melt enough butter to make ¼ cup.
2. Add the flour and begin to whisk well with a wire whisk. Make sure the mixture looks creamy with no big lumps.
3. Add the salt and pepper and keep whisking for about 4 to 5 minutes or until mixture starts to look a bit brown.
4. Turn the heat down to low and slowly pour in broth while whisking vigorously.
5. Once all the broth is added turn heat back to medium and keep stirring until gravy starts to bubble and thickens. A
6. dd the Sage and pour into a gravy boat to be served at the table.

Thanksgiving just wouldn’t be right without the gravy to go on the mashed potatoes and turkey. This is a very simple recipe but you can find others that are seasoned with herbs or that use liquor to deglaze the pan and such. Simple often is the best kind. Enjoy your Thanksgiving feast with a simple gravy.