Q1: What is "fond" and why is it so important for making a great gravy?

The "fond" is the French culinary term for all the delicious, dark brown, caramelized bits of meat and juices that get stuck to the bottom of your roasting pan. This is not burnt stuff to be thrown away—it is pure, concentrated flavor! The process of adding a liquid (like broth or wine) to the hot pan to dissolve and scrape up these bits is called "deglazing," and it is the number one secret to a deeply flavorful pan gravy.

Q2: What is a fat separator and is it worth buying one for the holidays?

A fat separator is a special type of measuring cup with a long, low spout that comes from the bottom of the cup. You pour your pan drippings into it, and as the fat rises to the top, the leaner, dark juices ( jus ) at the bottom can be easily poured out from the low spout, leaving the fat behind. It's a very convenient tool for making gravy, but if you don't have one, you can achieve the same result by simply letting the drippings settle in a regular glass measuring cup and then carefully spooning the clear, golden fat off the top .

Q3: My gravy tastes bland. How can I fix it?

A bland gravy usually just needs more seasoning or more depth. First, make sure you have added enough salt . It is the most important flavor enhancer. You can also add a few more dashes of Worcestershire sauce or even a splash of soy sauce for a savory, umami boost. Simmering a few sprigs of fresh thyme in the finished gravy for a few minutes can also add a lot of flavor.

Q4: Can I make a delicious gravy even if I don't have a roasted turkey?

Yes! You can often buy turkey wings, necks, or drumsticks from your butcher. You can roast these on their own until they are deeply browned, and then use the delicious drippings from that pan to make your gravy, along with a high-quality store-bought turkey or chicken broth.

Q5: What is the absolute best way to reheat gravy?

The best way to reheat gravy is gently, in a saucepan on the stovetop over low heat . Whisk it constantly as it warms up to keep it smooth. Gravy will thicken considerably when it is chilled, so you will likely need to whisk in a splash of warm chicken broth or milk to loosen it back to its perfect consistency.

The Best Homemade Turkey Gravy (A Foolproof Guide!)

A comprehensive, from-scratch recipe for the ‘Best Gravy,’ perfect for a roasted turkey dinner. The process starts by creating a deeply flavorful stock, made by browning and simmering the turkey neck and giblets with aromatics and broth. After the turkey is roasted, the valuable pan drippings are degreased. A portion of the rendered turkey fat is then used to make a classic roux with flour, which thickens the homemade stock and dark pan juices into a rich, smooth, and savory gravy.

Author: Grace
Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 25 minutes
Yield: 10-12 servings (approx. 6 cups) 1x
Category: Sauce
Method: Simmering, Making a Roux
Cuisine: American

Ingredients

Scale

2 tablespoons vegetable oil
1 medium onion or leek, thinly sliced
Neck and giblets from your turkey (liver discarded)
8 cups low-sodium turkey or chicken broth
Several sprigs thyme, parsley, rosemary and/or sage
1 bay leaf
Turkey drippings (from the roasting pan)
1/2 cup all-purpose flour
Dash of Worcestershire sauce
Kosher salt and freshly ground pepper
Butter (optional, if more fat is needed)

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Instructions

Make the Stock: While your turkey is roasting, heat the vegetable oil in a saucepan over medium heat. Add the onion and the turkey neck and giblets. Cook, stirring, for about 15 minutes until browned.
Add the broth, herb sprigs, and bay leaf. Cover and simmer for about 2 hours.
Prepare the Drippings: When the turkey is done roasting and resting, pour all the pan drippings into a large fat separator cup. Strain the homemade broth you prepared; you can save the giblets for a chunky gravy if you wish.
Place the roasting pan on the stovetop over low heat. Add a splash of the strained broth and scrape up any browned bits (fond) from the bottom of the pan with a wooden spoon. Add this liquid to the fat separator.
Make the Gravy: Allow the fat to rise to the top of the separator cup. Spoon off 1/2 cup of the fat and transfer it to a large saucepan over medium heat. (If you don’t have enough turkey fat, supplement with butter to reach 1/2 cup).
Create a roux by sprinkling the flour into the hot fat. Cook, stirring constantly, for about 4 minutes until the mixture browns slightly.
Gradually ladle the hot broth into the roux, whisking constantly to prevent lumps. Bring the mixture to a boil.
Adjust the heat so the gravy simmers gently. Pour the remaining dark roasting juices from the fat separator into the gravy, leaving any extra fat behind.
Simmer, whisking occasionally, for about 10 minutes, until the gravy has thickened.
Stir in a dash of Worcestershire sauce and season to taste with salt and pepper.

Notes

This recipe creates a deeply flavorful gravy by making a separate stock with the turkey neck and giblets while the main turkey roasts.
Using a fat separator cup is the easiest way to separate the flavorful pan juices from the excess fat.
Scraping up the browned bits (fond) from the bottom of the roasting pan is a key step that adds immense flavor to the gravy.
Whisking constantly while adding the broth to the roux is crucial for a smooth, lump-free gravy.

Nutrition

Serving Size: 1/4 cup
Calories: 100-140
Sugar: 1-2 g
Sodium: 300-450 mg
Fat: 8-12 g
Saturated Fat: 3-5 g
Trans Fat: 0 g
Carbohydrates: 4-6 g
Fiber: <1 g
Protein: 2-4 g
Cholesterol: 10-20 mg

Find it online: https://www.eatswithsoul.com/turkey-gravy/