food university
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kitchen basics, tips and tricks
the perfect
g rav y
When I was growing up I’d help make the
gravy every Thanksgiving. We’d be in my
grandmother’s kitchen, preparing it “the old-fashioned way,” right in the roasting pan
after the turkey had been transferred to the
serving platter. We’d combine flour and cool
water in an old jam jar, and it was my job to
shake it like crazy. Then we’d whisk the
mixture with some chicken broth and the
browned bits in the pan. These days many
people grill or deep-fry their bird and don’t
have pan drippings to jump-start the gravy.
But no worries—with this recipe you’ll still
get that genuine homey flavor.
by Julie Miltenberger
MAKES about 31/4 cups PREP 5 minutes
COOK 4 minutes
turkey talk For last-minute tips on all things Thanksgiving, visit butterball.com or call 800- BUTTERBALL.
3 tablespoons unsalted butter
2 cans (141/2 ounces each)
low-sodium chicken broth
1/2 teaspoon gravy starter
(such as Kitchen Bouquet)
1/3 cup quick-mixing flour
(such as Wondra; see Note)
1/2 teaspoon salt
1/4 teaspoon dried poultry seasoning
1/8 teaspoon pepper
( Melt butter in a medium-size saucepan
over medium heat (see step A), about
1 minute. Add 1 can of the broth; bring to
simmer.
) In a large measuring cup or bowl with a
pouring spout, whisk remaining can of broth,
gravy starter and flour.
* Pour flour mixture into simmering broth
while stirring (step B). Add salt, poultry
seasoning and pepper.
+ Increase heat to medium-high and bring
mixture to a full boil. Once boiling, cook 3
minutes, until thickened (step C). Transfer to
gravy boat and serve warm.
For even richer-tasting gravy, make a simple
turkey stock. Ask the butcher for 2 pounds turkey
wings. Roast at 450° for 1 hour; transfer to a
stockpot. Cover with water; add chopped celery,
onion, carrots and 1/2 teaspoon salt. Bring to a
simmer. Cook 30 minutes, then strain out solids.
Refrigerate broth; skim off fat. Substitute for
canned broth in recipe, at left.
3 steps to great gravy
NOTE Look for quick-mixing Wondra flour in the
baking aisle. For thicker gravy, use 1/2 cup.
PER 1/4 CUP 40 calories; 3 g fat ( 2 g sat.);
1 g protein; 3 g carbohydrate; 0 g fiber;
265 mg sodium; 9 mg cholesterol
A
Heat butter in
a medium-size
saucepan over
medium heat until
melted but not
browned.
B
Gradually add
flour mixture
to simmering broth,
stirring with a
wooden spoon to
incorporate.
C
To test thickness,
draw your finger
through gravy on back
of spoon. If distinct
line forms, the gravy
is ready.
