Am I allowed to say that gravy is one of the most important parts of Thanksgiving dinner? It certainly is in my eyes.
Think about it: if there were no gravy, what in the world would you drizzle on just about everything? The turkey wouldn’t be as luscious, the stuffing wouldn’t have that extra layer of flavor, and don’t even get me started on mashed potatoes without gravy. No.
This foolproof recipe is so easy you don’t have to stress about one more thing on Thanksgiving day. Here’s how you do it. (Note: The amounts listed below make about 4 servings. Simply measure the drippings from your roast turkey and scale up as needed. )
Stir in 2 tablespoons of flour. Cook over medium heat, whisking constantly until mixture is slightly thickened and light golden brown. Be sure to cook at least one full minute to make sure your gravy doesn’t taste like raw flour.
Gradually stir in ½ cup broth, or water in a pinch, plus ½ cup half-and-half. You could also use whole or 2-percent milk—your final gravy just won’t be as creamy. Heat to boiling over medium heat, stirring constantly with whisk. Boil and stir about 1 minute more or until gravy thickens. Season gravy with ¼ teaspoon salt and 1/8 teaspoon pepper. If gravy is too thick, stir in more milk until desired consistency.