Gravy is made from turkey drippings (the juice that collects in the bottom of the roasting the pan while the bird cooks), and this recipe was created alongside our herb and garlic buttered turkey recipe.
But even if you didn't roast that specific bird, you can still make this gravy with a few easy substitutions.
1. So you know all those drippings from the turkey? Go ahead and pour them into a large measuring cup.
If you did NOT roast that turkey, and do NOT have pan drippings, just use 4 cups of seasoned chicken stock.
A way to make it taste more like drippings is to simmer the chicken stock with some chopped garlic and herbs for a few minutes and season it with salt and pepper.
2. Using a spoon, skim off as much fat (the greasy layer at the top) as possible; reserve this fat. Because you've added about 8 tablespoons (1/2 cup) of butter to the turkey, you should be able to skim about that much off.
3. So you've got your drippings and your fat (if there's a little fat left on the drippings, that's okay- you just want to skim *most* of it off).
4. Add enough stock to equal 4 cups of liquid total. Transfer all this liquid to a pot and bring it to a simmer over medium heat.
5. Now you are going to make a "roux" — a mixture of fat and flour cooked together — which is what will thicken the gravy. Add 4 Tbsp. of the turkey fat to a medium pot and heat it over medium-high heat. Slowly whisk in flour.
6. What this does is toasts the flour in the fat, which develops an awesome nutty, deep, roasty flavor for the gravy.
7. Transfer the drippings you were heating up back to the measuring cup to make it easier to pour, then slowly add to the roux.
This will bubble up a lot and start to thicken immediately, which makes me feel lots of things like excitement and joy.
Add the liquid slowly to avoid LUMPS which are gravy's sworn enemy.
8. Once you've added all the liquid, simmer it for about 5 minutes. This will make sure all the flour is hydrated and that it's properly thickened.
9. A splash of vinegar takes the gravy from a one-dimensional salty savory situation to a well-balanced delicious slightly tangy situation that you will want to drink by the cupful.
10. Transfer this into a cute lil gravy boat, coffee creamer, or regular bowl. Whatever you have, really.
11. Then pour on everything.
Turkey Gravy with Cider Vinegar
Recipe by Alison Roman
Makes 4 cups
All the drippings from the turkey (2-3 cups)
1-2 cups chicken stock
1/4 cup all-purpose flour
Kosher salt and pepper
2 Tbsp. apple cider vinegar
Once the turkey has rested about an hour, transfer it to a cutting board. Carefully pour off all the drippings in the pan into a measuring cup—you should have about 4 cups of liquid. Using a ladle or a spoon, skim off all the fat and put it in a smaller measuring cup or a bowl.
Add enough chicken stock to the drippings (not the fat) to make 4 cups liquid. Warm this mixture in a saucepan over medium heat.
Spoon 4 Tbsp. of the turkey fat into a medium pot; heat it over medium-high heat. Whisk in the flour. Cook, whisking pretty constantly, until the flour begins to bubble in the fat and turn a toasty, graham cracker color, 5-8 minutes. Slowly whisk in the warm drippings-stock mixture. Season with salt and pepper and bring to a simmer. Simmer for about 5 minutes, until the gravy is silky and smooth and everything you ever dreamed about. Some like their gravy on the thicker side—if that is you, keep simmering. Once it's reached your desired consistency, add the vinegar and remove from the heat.