The Best Gravy You'll Ever Make | Epicurious 101

Introduce the recipe for gravy and its purpose.

Prepare the mirepoix by cutting onions, carrots, and celery into large pieces.

Add a head of garlic cut in half, bay leaves, and thyme to the mirepoix.

Drizzle oil and sprinkle salt over the mirepoix and toss lightly.

Place the mirepoix in the center of the roasting pan for the turkey to rest on.

Add the turkey neck and giblets to the pan for flavor.

Season the turkey with oil, salt, and pepper before placing it in the pan.

Roast the turkey at 425°F for the first hour to brown the skin, then lower the temperature to 325°F to cook it through.

Remove the turkey from the oven and let it rest for 10 to 15 minutes to allow juices to redistribute.

Lift the turkey out of the pan and drain any excess juices from inside the bird, saving all the juices in the pan.

Turn the heat up on the roasting pan to boil down the juices and create a fond.

Wait until the fat separates and a slick of oil appears on top of the juices.

Sprinkle flour into the pan to create a roux with the turkey fat, stirring until no fat is visible on the surface.

Add turkey stock to the roux and scrape the bottom of the pan to incorporate the fond.

Stir the mixture until it thickens, adjusting with more stock if too thick or allowing it to cook longer if too thin.

Taste the gravy and adjust seasoning with salt as needed.

Strain the gravy through a strainer to remove vegetables, being careful not to push them through.

Ladle the finished gravy into a gravy boat and serve with the roasted turkey.

Equipment Needed

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