Best Classic Pan Gravy Recipes

CLASSIC ROASTED TURKEY WITH PAN GRAVY

Steps:

• Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.
• Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.
• Roast at 325 degrees F for 3 to 3 1/2 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.
• Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.
• Serving Suggestion: Serve with savory herb stuffing and cranberry relish. For dessert serve with pumpkin pie.

CLASSIC PAN GRAVY

Steps:

• After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let drippings stand 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 3 cups; reserve.
• Stir flour into fat in pan, using wire whisk. Cook over low heat, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly; remove from heat.
• Gradually stir in reserved 3 cups drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute or until gravy thickens. Stir in a few drops of browning sauce if a darker color is desired. Stir in salt and pepper.

CLASSIC PAN GRAVY FOR HERB BRINED PAN-ROASTED CHICKEN

Steps:

• Transfer chicken to a cutting board and strain the drippings through a fine mesh strainer into a liquid measuring cup. Reserve 2 tablespoons for the roux. Combine the remaining strained drippings with enough chicken stock to make 1 1/2 cups.
• To make roux: To a large skillet set over medium-high heat, add chicken fat drippings or butter. Add shallot and garlic and cook until translucent, about 2 minutes. Reduce heat to medium-low and whisk in flour to make a thick paste called a roux. Cook, whisking continuously until flour colors lightly and smells like toasted almonds, about 2 minutes.
• To make the gravy: Increase heat to medium-high. Slowly add the stock into the skillet while whisking vigorously. Once the gravy is thickened and bubbling, add herbs. Reduce heat to a simmer and cook, stirring occasionally, until gravy has a rich, velvety texture, about 10 minutes. Taste and adjust seasoning with salt and pepper. (Recipe can be prepared up to this stage 1-2 days in advance, covered and refrigerated and rewarmed before continuing.)
• To finish the gravy: Taste and adjust seasoning with salt and pepper. Pour over herb-brined chicken and serve immediately.