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Thanksgiving: Serious Pan Gravy

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"In France, what we call gravy would be a sauce, and would derive its depth and complexity from shallots and veal stock. They are very fancy, in France. This gravy has the former, but not the latter—the turkey stock will do. In a pinch you could even use chicken stock."

List of Ingredients

â—¦ 7 tablespoons turkey fat, taken from roasting pan
â—¦ 6 tablespoons flour (ideally, instant or all-purpose)
â—¦ 2 large shallots, peeled and minced
â—¦ ½ cup dry sherry or good white wine
â—¦ 4 to 5 cups turkey stock
â—¦ Kosher salt and freshly ground black pepper


Recipe

Place the turkey fat in a small saucepan set over medium heat an allow to get hot. Add the flour and stir to combine, then cook, stirring constantly, until the roux is golden and smells nutty, approximately 10 minutes. Reserve.

Place the roasting pan with all of its sticky goodness in it on the stovetop over medium heat and allow it to get hot. Add the shallots and stir to combine, then sweat them slowly until they are soft. (If not enough fat remains in the pan after removing what you need for the roux, add a pat or two of butter instead. It's Thanksgiving!) Add the sherry or wine to deglaze the pan, and cook until only a syrup remains. Slowly add the stock, stirring, and bring to a low simmer.

Add the roux, a few tablespoons at a time, and whisk to combine. Stop adding roux when you have achieved the gravy consistency you desire. Season to taste with salt and pepper.