Gravy

Preparation

1. Bland

   Step 1

   Add something to unbland it. Some ideas: salt, pepper, thyme, savory, a bouillon cube, some Marmite, soy sauce, mustard, wine or sherry, port, or bourbon.

2. Burned

   Step 2

   Quickly transfer the gravy to a new pot, without touching or scraping the burned part. Taste it to make sure it’s okay and continue. If it tastes burned, you’ll have to start over, making a roux with flour and butter and adding broth and seasonings.

3. Fatty

   Step 3

   The fat will generally be on the top. Soak it off with a piece of bread or a paper towel. Or skim it off with a spoon. This will be easier if you chill it first, but most likely you don’t have time for that, as everyone is already at the table waiting to eat.

4. Lumpy

   Step 4

   Whisk it well. If that doesn’t work, put it through a sieve. As a last resort, run it through a blender or food processor.

5. Not enough turkey drippings

   Step 5

   Very often, a turkey just doesn’t produce enough drippings to make the amount of gravy you need. That’s okay. Supplement the fat with some butter to make the roux. Then add your broth—homemade, canned, boxed, or made from bouillon. If that makes it too thin, see Too Thin.

6. Salty

   Step 6

   You’ll have to increase the quantity. That’s not a bad thing. In our experience, there’s always more turkey and potatoes than there is gravy. Add water and thickening (and flavoring) as necessary.

7. Too thick

   Step 7

   Keep whisking in broth until the gravy becomes the right consistency.

8. Too thin

   Step 8

   You can simmer it uncovered until enough liquid evaporates and the gravy thickens. But since gravy is usually the last thing made before dinner, you probably don’t have the time. You need a thickener. You can stir in some arrowroot (1 tablespoon per cup of liquid) or cornstarch (1 1/2 teaspoons per cup of liquid). In either case, dissolve it in a little cold water, add to your gravy, and stir over medium heat until the mixture boils and thickens. Cornstarch will need to be cooked for a few minutes to improve the taste. You can also whip up a roux of equal parts butter and flour (start with 1 tablespoon of each for 1 cup of gravy), cooked over medium heat until thick and golden. Whisk the roux into your gravy and bring to a boil, stirring until thickened.