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Thanksgiving Techniques

Making Turkey Gravy

Good gravy is irresistible and seems to enhance almost everything on the Thanksgiving plate.

While it may be the simplest recipe on the menu, it can be the most intimidating, but fear not! Simply follow these four easy steps to achieve gravy perfection.

 

Technique

Step 1

Remove the turkey from the roasting pan. In the bottom of the pan you’ll see both clear fat and dark drippings (which is called “fond”). This isn’t burnt remnants but rather the flavorful foundation of a good gravy.

Step 2

While it’s still warm, pour off most of the clear fat from the roasting pan. Try not to let any of the flavorful fond escape.

Step 4

Pour the flour-stock mixture into the pan and bring to a simmer, stirring until the gravy is smooth and thick. Be sure to scrape up all the fond from the bottom of the pan. Season with salt, pepper and, if you like, a little vinegar.

See The Right Consistency and A Flavorful Finish tips below.

Step 3

Place the roasting pan on the stove and turn the burners under the pan to medium. Meanwhile, blend Swanson® Chicken stock and flour together in a cup with a pour spout or shake in a jar. A general rule of thumb is to use 1/4 cup of flour for every two cups of Swanson stock, depending on how thick you like your gravy. If the gravy seems too thick, simply thin it out with additional stock

See the Mixing It Up tip below.

Tips

Mixing it Up

Another option for combining the flour-stock mixture is to shake it up in a jar with a tight-fitting lid (such as a canning jar or clean peanut butter jar).

Deglazing

To “deglaze” the roasting pan, add a liquid, like stock or wine, to the hot pan, then scrape the surface with a wooden spoon to free up all the fond. This helps build layers of flavor in the gravy.

A Flavorful Finish

A teaspoon or two of cider vinegar added to the finished gravy intensifies and brightens the flavor.

The Right Consistency

If the gravy is too thick, add a little more Swanson® Chicken stock to thin it out.