There are three important things to remember when making gravy:
- Combine and cook equal parts fat and all-purpose flour.
- Whisk in the right amount of broth to the consistency you like.
- Simmer gravy for a total of 7 minutes.
The standard proportion for gravy is 1 part fat, 1 part flour, 8 or 12 parts liquid.
For example: ½ cup fat drippings, ½ cup flour, 4 or 6 cups broth. Another: 4 tablespoons fat, 4 tablespoons flour, 2 or 3 cups broth. Use the same proportions when making beef gravy.
Here’s how to do it: The turkey or chicken has been removed from the oven and set to rest. Now look into the roasting pan. It should be a glorious mess of fat, brothy juices, and browned vegetables. The essence of gravyness comes from these drippings, along with the broth that you make from the giblets.
Yes, you can make the gravy right in the roasting pan, but there is a downside. It’s hard to measure the amount of fat, and that alone can skew the proportions. It’s hard to straddle two burners on the stove with that gigantic roasting pan, and it makes for one big cleanup job after dinner.
Better to make the gravy like this: Pour the contents of the roasting pan, both fat and juices, but leaving the roasted vegetables behind, into a large measuring cup.
The fat and drippings will separate with the fat on top and be easier to measure.
