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³Û´Ç³Ü’v±ð got the turkey, you’ve got a delicious cranberry relish on the side – now, how about using the turkey drippings to make a succulent gravy that really complements the flavor of the bird?  Follow this easy recipe from Lincoln Culinary Institute and learn how to make turkey gravy!

The ingredients for a great gravy couldn’t be simpler – drippings from the roasting pan, four cups of chicken or turkey broth, a half-cup of flour, a little salt and pepper, and you’re ready to go!

How to Make Turkey Gravy

• Pour the drippings from your roasting pan into a 4-cup measuring cup. Use a rubber spatula to scrape off any additional residue from the pan.
• Remove about a quarter cup of fat from the drippings, set it aside, and discard the rest of the fat.
• Add enough chicken broth to the measuring cup to fill it to the four-cup line. (Some chefs recommend forgoing the broth and simply diluting your drippings with water. You can try it both ways to see how much of a ‘poultry’ flavor you want your gravy to have).
• Place your quarter-cup of fat in a saucepan, and stir in flour until smooth. You’re going for something that looks like a stiff paste.
• Gradually blend your drippings into the fat/flour mix in the saucepan, and slowly heat until boiling. Stir or whisk the mixture to make sure everything is well-blended.
• Slowly the flour should take over and your liquid/paste mix will take on the consistency of a sauce.
• Once that sauce has thickened, reduce heat to medium and continue cooking for about 3-5 minutes. Skim off any impurities that might be accumulating on top of your mixture.
• Add a bit of salt and pepper (to taste).

At this point, your gravy is ready. You could also add the giblets to give it a little more flavor, or a pinch of soy sauce to darken it. (Turkey gravy is often ‘blonde,’ but some people prefer it darker.)

Happy Thanksgiving from Lincoln Culinary Institute and Lincoln Tech!