Now you have your bird resting for at least 15 minutes. Now is the perfect time to whip up some gravy. Gravy is not as scary as one may think. It is easy-peasy. This is the reason I used the oven safe pan to roast the turkey. I am able to make a gravy very easily in the pan on top of the stove.
Here are all the yummy drippings from your perfectly roasted turkey. All that work and all that flavor has been captured and concentrated in the bottom of the pan.
If you used a traditional roasting pan you SHOULD be able to use it on the stove top as well. But be sure to check before you do so.
Now you are going to make a roux with flour and the drippings. Spoon a couple of tablespoons of flour into the pan.
Please note that is NOT my little hand. That is the three year old. She loves to help in the kitchen and is actually helpful!
Sprinkle it around to keep lumps to a minimum. Lumps will happen but lumpy gravy is part of Thanksgiving in our house.
Whisk like it is going out of style.
Whisk all the brown bits off the bottom of the pan.
Whisk to break up the flour lumps.
Whisk your frustrations out.
Whisk, whisk, whisk.
Bring the roux to a boil. This will cook out any ‘flour’ or ‘startch’ taste in your gravy. The more flour you add the thicker the gravy will be. Be sure not too add TOO much flour as it will be super pasty and not at all gravy-like.
Now thin out your roux with some chicken stock. Wine, milk or cream can be substituted as well. Be sure to taste for flavor. This batch did not need any adjustment due to all the yummy goodness of the turkey drippings.