Nov 19

What’s Cooking: Pan Gravy and Carving the Bird

One of the best parts of Thanksgiving dinner is the gravy made from the pan drippings. Here are Alton Brown’s directions for making a smooth, not greasy dressing. It’s actually pretty easy.

Now the last task is carving the bird, for which you’ll thank yourself for investing in an electric knife. It really makes it easier and faster. Just follow Alton’s instructions and you’ll be the other star of the day.

The recipe for the pan gravy is after the jump

Best Gravy Ever

Ingredients:

  • 24 ounces reduced sodium chicken broth
  • 8 ounces red wine
  • 1/3 cup all-purpose flour
  • 1 tablespoon fresh herbs such as oregano, thyme or rosemary
  • Kosher salt
  • Freshly ground black pepper
  • Remove the turkey from the roasting pan and set aside to rest.
    Leave the drippings from the turkey in the pan and place the roasting pan over medium heat.

    Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly.

    Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate.

    Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat.

    Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it.

    Add the herbs and whisk to combine.

    Season with salt and pepper.