This quick, ultrasilky gravy is absolutely essential for your roast turkey.

Adapted from How to Cook Everything, Tenth Anniversary Edition by Mark Bittman. Copyright © 2008 by Double B Publishing, Inc. With permission of the publisher, John Wiley & Sons, Inc.

This recipe is from O's Thanksgiving menu.
Servings: Makes 5–6 cups (enough for 12 servings)
  • 6 cups turkey stock (preferably, but chicken stock is fine)
  • Salt and freshly ground black pepper
  • 5 Tbsp. butter (optional)
  • 1/3 cup cornstarch (optional)
  • Directions
    Remove giblets from bottom of the just-used roasting pan, and pour off excess fat (a judgment call, but leave at least some fat). Leave as many of the solids and as much of the dark liquid behind as possible. Put the roasting pan over 2 burners and turn the heat to high.

    Add stock and cook, stirring and scraping all brown bits off bottom of pan, until liquid has reduced by about 1/4, 5 to 10 minutes. (If not using cornstarch and a thicker gravy is desired, continue to reduce a little more.) Turn the heat down to medium and continue to simmer for about 5 minutes, tasting and seasoning with salt and pepper as desired. Strain liquid into a saucepan, discarding solids.

    Over medium heat, stir in butter, if using, and keep warm. If using cornstarch, mix with 1/4 cup cold water, then add to simmering gravy, stirring constantly. It should thicken almost immediately; serve hot.


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