Gravy can be even trickier than the bird to make. However, there are some basic practices and techniques that, if followed, are sure to help you take the tension out of making this most important dish!
Always start your gravy by heating a fat (butter, oil, and turkey fat blended make the most flavorful mix) then, using a whisk, add enough flour to make it into a paste (roux). Stir thoroughly to avoid lumps then slowly pour drippings, broth and liquids into the roux while stirring briskly with a whisk until mixture is smooth.
Heat this mixture over low heat, stirring and scraping bottom of pan until it thickens. If mixture is thin, liquify 1 teaspoon of arrowroot powder in 2 teaspoons water then whisk it into the gravy and heat until bubbly.
To prevent a skin from forming on your gravy while it sits on the table, use a low protein flour such as cake flour, pastry flour to make your roux.
Also be sure to avoid making gravy in an aluminum pan because it can turn your gravy gray.
To give your gravy a rich, satiny texture, whisk in a tablespoon of butter or heavy cream just before serving.
Planning ahead and making sure your kitchen is stocked with everything you will need is also a huge tension tamer, too. Be sure to read over all recipes when making grocery lists and do what I do, take a picture of the recipes with your phone so that when you are in the market, you have them on hand to refer back to if you run into ingredient issues when shopping.
