Lump-Free Turkey Gravy
When you’ve spent your day making a beautiful roast turkey, the last thing you want to do is serve it with lumpy gravy. Here, we share an ingenious (and easy!) method that guarantees perfectly smooth gravy every time: just blend it directly in the pan with an immersion blender.
Ingredients:
- Pan drippings from roasted turkey
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- 6 Tbs. (2 1/2 oz./75 g) all-purpose flour
- 2 cups (16 fl. oz./500 ml) chicken or turkey stock
- 1 Tbs. chicken demi-glace
- 2 Tbs. dry sherry (optional)
- Kosher salt and freshly ground pepper
Directions:
Place the roasting pan with the pan drippings on the stovetop over medium heat. Add 3/4 cup (6 fl. oz./180 ml) water to the pan, bring to a boil and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan. Transfer the contents of the roasting pan to a bowl and set aside.
In a small sauté pan over medium heat, melt the butter. When it starts to bubble, add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the reserved pan drippings, stock and demi-glace to the pan and whisk until combined. Using an immersion blender, blend on high speed until the gravy is very smooth and thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in the sherry and season with salt and pepper.
Pour the gravy into a warmed sauceboat or wide-mouthed pitcher and serve. Makes about 2 1/2 cups (20 fl. oz./625 ml).
Williams Sonoma Test Kitchen
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