Traditional Turkey Gravy
You can never have too much gravy on the Thanksgiving table, and Bobby Flay loves serving this classic version alongside his Ancho Chile-Maple Glazed Turkey that is a nod to his restaurant Mesa Grill.
Ingredients
- Pan drippings from roasted turkey
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- Turkey giblets, finely chopped (optional)
- 2 cups (16 fl. oz./500 ml) chicken or turkey stock
- 2 Tbs. chicken demi-glace
- Kosher salt and freshly ground pepper
Directions
Place the roasting pan with the pan drippings on the stovetop over medium-high heat. Add the butter, flour and giblets and cook, stirring occasionally, until golden brown and combined, about 2 minutes. Add the stock and demi-glace and whisk until incorporated. Cook the gravy over medium-high heat until thickened and reduced. Season to taste with salt and pepper.
If the gravy has any lumps, strain it through a fine-mesh sieve, discarding any solids. Keep warm until ready to serve. Serves 8 to 10.
Adapted from Bobby Flay’s Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen, by Bobby Flay (Clarkson Potter, 2007)