Making a Great Thanksgiving Gravy

According to our very own Chef Stefan, the significance of a great turkey gravy should not be understated! Just in time for the holiday season, here are his tips:

Is there a secret to making lump-free gravy?
It's all about following the right procedures to arrive at a great end product. You want to start with a flavorful stock (chicken or turkey broth) that you can make ahead and then reduce (cook down) to concentrate flavors.

Be careful with salt at this stage since this also will get stronger as the liquid evaporates.

The thickness of the gravy is decided by the amount of flour (thickening agent). The flour first has to be combined with equal parts of butter, slowly cooked to make a paste (roux). To do so melt 8oz butter in a sauce pan on low heat. Add 1 cup flour and mix well until smooth using a whisk. Let this mixture cook on low heat for 10-15 minutes, stirring periodically. Once done, transfer to a bowl and let cool.

When the simmering stock has the right consistency and flavor you can now add small amounts of this roux (butter-flour paste) and whisk it in. The flour will thicken the stock gradually, depending on how much is added. The butter will add flavor and "silkiness."

To ensure no lumps are present in the end product the most effective way is to strain the gravy through a fine mesh sieve into another pot or pan.

To get the "ultimate" smoothness it is recommended to use a hand blender and thoroughly emulsify the gravy.

Does it have to do with temperature, or how and when you add the ingredients?
When working with roux it is best when the stock is hot and the roux is cold. The butter will ensure that the flour gradually works into the liquid. One thing to remember is that once the roux is in the liquid it should simmer for at least 30 minutes to get rid of the "raw flour taste."

Is gravy one of the last things you should make on the big day, or is it OK to make it ahead and let it sit around for a bit?
If you are very organized you can make the gravy later but should have at least the mentioned flavorful stock and the roux prepared. It's perfectly fine to have it prepared in advance. Just be careful when re-heating the gravy - because of the flour content it will tend to burn on the bottom of the pan easily.

Stock can be made from turkey- or chicken trimmings, bones, soup vegetables and water. This is a process of several hours (and should be done ahead of time...) The best gravies incorporate drippings from the roast itself. To get those last minute, let the (turkey) roast rest in its roasting pan, then transfer to a platter or temporary vessel.

The roasting pan will include a good amount of turkey fat. While a little of it adds flavor, too much will separate in the gravy and make it quite unpleasant.

(If you wanted to go all-out, make the roux with turkey fat instead of butter) Try to remove as much as you can, then add 1 cup of water and scrape all drippings from the bottom of the pan. All these drippings should be added to your gravy and simmered for another 10 minutes to incorporate well into it.

Another turn of straining through a mesh strainer will be necessary but well worth it!