Rich Thanksgiving Turkey Gravy | Recipeish | Gustus Vitae
Yield: About 4 Cups of rich gravy.
Time Estimate: 10 Minutes.
Storage Notes: Will keep covered and refrigerated for up to 3 days.
Thanksgiving gravy: truly, the sauce that binds. It's not just our favorite part of a complete Thanksgiving feast, it's also the the one component that brings everything else together. This deeply flavored, unmistakably turkey-forward gravy comes together quickly as your your turkey rests before carving, so everything is ready for the whole family at the same time.
- All leftover pan juices from a whole roasted turkey (about 2 Cups)
- 1-2 Tbs Perfect Poultry Seasoning, to taste
- 1-2 Tbs New Zealand Lamb & Game Rub, to taste
- 2 Sticks unsalted butter (16 Tbs)
- 8 Tbs cornstarch
- 1 Cup whole milk
- 1-2 Cups no/low sodium chicken or vegetable stock
- Remove whole turkey from the oven and transfer to a cutting board or similar prior to cutting, tenting with foil to rest.
- While still hot, pour reserved juices into a bowl, taking care to scrape any 'fond' or bits still sticking to roasting pan with it. Reserve.
- Bring a large sauce pot up to to medium-high heat, and drop in butter.
- Once fully rendered and bubbling, add cornstarch, whisking to create a thick paste. Continue cooking, stirring regularly, for 5 minutes, or until well browned.
- Increase heat to high, and pour in pan juices and cold milk, whisking aggressively as you do.
- Bring to a boil, then reduce heat to a low simmer.
- Continue whisking. Depending on your preferred thickness, add first 1, the up to 1 more cup of chicken stock, and whisk to incorporate.
- Taste for seasoning, adding equal parts Perfect Poultry Seasoning and New Zealand Lamb & Game Rub, as desired.
- Transfer as much as you can to a gravy boat, and siphon the rest into mason jars for leftover turkey sandwiches and pot pies tomorrow.
- Plate your Thanksgiving feast, smother with gravy, and devour.