Nytimes Thanksgiving Gravy Recipe

The recipe contains 2 12 cups of liquid drippings.

Nytimes thanksgiving gravy recipe. To make life easy on Thanksgiving Day prepare this stock in advance. If you prefer to make your Thanksgiving gravy right after the turkey comes out of the oven this 4-ingredient recipe is for you. Classic Turkey Gravy with Thyme.

Then make a roux heating butter and flour together until they darken. These drippings will thicken up when combined with the butterflour mixture and heated. Heat butter and oil in large saucepan over medium heat.

Just a tablespoon of the stuff will transform two cups of gravy giving it serious depth. Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. While the turkey is resting youll cook the flour in the fat from the dripping to make your roux then whisk in the turkey juices along with chicken broth until the gravy is the thickness you want.

Very often we scrap the healthy profile of a recipe by covering it with a sauce or vinaigrette that cancels all of the health benefits of an otherwise perfect meal. Allow stock to cool completely uncovered. Scatter flour equal parts to the drippings over the drippings.

Whisk the stock into the roux until its thick then refrigerate. This gravy gets its golden color from nutritional yeast a staple of the vegan pantry that will add color and a creamy texture to the gravy. AP will work too of course but Wondra is wonderful.

The low-fat gravy recipe suggested by Martha Rose Shulman is wonderful for turkey-based meals. You can find it in large grocery stores and organic food stores. Heat the drippings in the roasting or sauce pan over medium heat.