Well, it is that time of year again somehow. The day of the big feast of thanks is just about upon us (my absolute favorite day of the year)! But it is also typically the day most everyone will stress about the gravy.
Well, fear not. Here is a simple and classic pan gravy that is thankfully best cooked right in the very pan in which you’ve roasted your turkey. You simply whisk flour into the fat that is already in the bottom of the roasting pan to create a light roux, then hit it with some stock and wine and season with salt and pepper. Primarily just remember, it is just food and it is no big deal. Breath in…Breath out, it is all going to be alright! Happy Thanksgiving! And as always…
Bon Appétit! Chef Bettina
Easy and Fabulous Turkey Pan Gravy
>> 7 tablespoons turkey fat, left in roasting pan
>> 7 tablespoons flour, preferably all-purpose
>> ½ cup white wine
>> 4 to 5 cups low or no sodium chicken stock
>> Kosher salt and black pepper
When your turkey is finished remove it to the cutting board and pour off all but 7 tablespoons turkey fat from the roasting pan. Set the roasting pan over medium heat. Sprinkle the flour over the fat and cook, whisking constantly, until the mixture is golden, 8 to 10 minutes.
Increase heat to medium high and add a little white wine, whisking as you go to let it reduce. Slowly add stock, stirring constantly, until the mixture is smooth. Cook, continuing to whisk, until the gravy has thickened, approximately 8 to 10 minutes. Season to taste with salt and pepper.
*Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the executive chef and owner of Marcello’s Ocean Grille & Spirits overlooking the historic lighthouse in Port Isabel. Marcello’s Ocean Grille & Spirits was recently written up in Texas Monthly magazine as the new trending restaurant for dinner and brunch in the South Padre Island area.