This rich, full-flavored gravy is just the right consistency for drizzling over everything on your Thanksgiving Day plate. You’ll use the vegetables and drippings from the No-Baste Roast Turkey recipe, but this method works with any turkey pan drippings. The key is in nipping up the fond (those crispy, delicious bits that stick to the bottom of the pan) with hot broth, so that the flavor of perfectly roasted turkey is infused in every bite. Cornstarch not only thickens the broth but makes this recipe gluten-free, perfect for any mixed dietary restrictions when the extended family is all together.

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Anna Williams

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
3¼ cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set a large colander or a fine-mesh strainer over a large bowl. Scrape vegetables and drippings from reserved baking sheets into colander. Discard vegetables. Pour ½ cup broth onto each baking sheet, carefully scraping up any browned bits; add to drippings in bowl.

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  • Pour drippings into a fat separator or a tall, narrow container. Let stand for 10 minutes. Skim off fat and discard. Transfer remaining drippings to a medium saucepan. Add remaining 2 cups broth and bring to a boil over medium-low.

  • Meanwhile, whisk cornstarch and 3 tablespoons cold water in a small bowl until smooth. Slowly whisk cornstarch mixture into simmering broth and cook until gravy coats the back of a spoon, about 1 minute. Whisk in butter and vinegar; season with salt and pepper.

  • Remove from heat and cover to keep warm until ready to serve.

Chef's Notes

Use cornstarch instead of flour to thicken the gravy without the extra step of making a roux.

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