It’s All Gravy

by RogerNovember 20, 2021

Title card depicting a gravy boat with turkey gravy.

It’s almost Thanksgiving in the U.S. It’s a big day for home cooks–maybe the biggest. While there are already a thousand articles, podcast episodes, and YouTube videos on the subject (not to mention a gazillion recipes), I think it’s a good idea to grab a cup of coffee or tea, relax before the stress of the day, and cover a few pointers on making your dinner a success. We’ll also dive into some tips for the most important of Thanksgiving sauces, gravy!

Mentioned in this episode

It’s been a couple of years since I pulled together a Thanksgiving meal (or any large meal, for that matter), and I feel a little out of practice. You might be in the same boat! In this episode I talk about a few tips to make life a little easier for the big day, but here’s a short summary:

First, and most important, you got this! It’s going to turn out fine. Great food will be eaten, mistakes will be made, jokes will be shared and arguments had. It all comes with the territory.

It’s Thanksgiving, so of course Turkey is undeniably on the top of our minds. I did a whole episode a couple of years ago on tricks to avoid “Turkey Trauma.” Check that out, and be sure to get yourself an instant read thermometer, if not for this dinner, for the next! (yep, that’s an affiliate link).

Many mistakes on Thanksgiving Day come from the fact we try to do too much. Simplify your menu as much as you can. Also, recruit help if you can.

Also, any work you can do ahead of time will help reduce stress on the big day. Make side dishes the day before and reheat, prep your veggies the night before. You can even make your gravy and cranberry sauce ahead of time. I even know people who have made their turkeys the day before. Too far?

Making a production schedule is key to keeping your sanity during all the work you need to do to pull off the meal. What is a production schedule? It’s simply a listing of food, timing, and notes of everything that needs to happen before you can serve the meal. It helps you keep everything organized so you don’t forget anything. I’m too busy to make my own set of Thanksgiving cooking schedule templates, so check these out! Usually though I just take a blank sheet of paper and write it all out by hand–easy enough!

In some ways, making gravy is an art form. While the traditional method is to make gravy right before dinner using turkey drippings right in the roasting pan, I would suggest that making your gravy a day or two ahead of time is a good way to go. You can nail the flavor and add the drippings in for extra flavor as you reheat it on the day of the dinner.

Some gravy recipes from around the web:

Here’s a pretty good primer on making pan gravy with either cornstarch or flour from Simply Recipes.

Simple Vegan Blog has the goods on a tasty looking alternative to a traditional turkey gravy.

The Oregonian has a great gravy round up with a variety of recipes that include make-ahead, several turkey gravy options, vegan/vegetarian, and more.

Simple, roux-based gravy

I prefer to make my gravies with a roux. How much roux you need depends on how thick you want your gravy. Here are some guidelines for one quart (4 cups) of stock:
Thin body gravy = 3 ounces of roux per quart
Medium body gravy = 4 ounces of roux per quart
Thick body gravy = 5 ounces of roux per quart

Remember that roux is made of equal parts fat and flour. So using the guide above if you want medium body gravy, you will need 2 ounces of fat and 2 ounces of flour (for a total of 4 ounces of roux). You can weigh the ingredients, but it’s just as easy to measure. One tablespoon is equivalent to 1/2 ounce.

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Simple Gravy

Author: Roger
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Approximately 4 cups 1x

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Description

This simple roux-based gravy can be made ahead of time and supplemented with pan drippings before serving.

Ingredients

Scale

2 Tablespoons butter
2 Tablespoons all-purpose flour
4 cups stock of choice (turkey, chicken, or vegetable)
salt and pepper to taste

Instructions

In a medium sauce pan melt butter over medium heat. Add flour and whisk continuously until well combined and roux begins to take a light blonde color, about 5 minutes.
Add stock about one cup at a time, whisking to incorporate before adding the next cup, until all stock has been added.
Bring sauce to simmer, and continue simmering until thickened. Taste and adjust seasoning.
(Optional) Mix in degreased pan drippings before serving for added flavor.

Notes

This sauce can be made ahead and stored in the refrigerator for up to three days before using. It can be frozen up to four weeks before using.
For a vegan alternative, use olive oil instead of butter, vegetable stock, and other flavorings like dried mushrooms, soy sauce, or fresh herbs to bring rich umami flavor.
You can pump up the flavor by simmering onion, carrot, and celery in the stock (along with any herbs you like) for about 30 minutes prior to making your gravy. Just strain everything out of the stock before you begin step 1.