Foolproof gravy recipe from Lynne Rossetto Kasper

A foolproof gravy recipe from Lynne Rossetto Kasper, cookbook author and host of "The Splendid Table,".

Last update: November 11, 2008 - 1:47 PM

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Here’s a good gravy recipe to try, courtesy of Lynne Rossetto Kasper, host of “The Splendid Table,” Minnesota Public Radio’s weekly show, www.splendidtable.org.

Make gravy broth:

After turkey goes into the oven, place the neck, giblets and wing tips in a 4- to 6-quart saucepan. Add 1 carrot, 1 rib celery, 1 large onion and 2 cloves garlic, all chopped. Cover by 2 inches with a half-bottle of white wine (inexpensive sauvignon blanc, fume blanc or pinot grigio), 2 1/2 cups (20 ounces) chicken broth and water as needed. Simmer, partially covered, 2 to 3 hours. Broth will reduce. Keep solids covered with a little liquid.

Starting the pan gravy:

For rich-tasting pan gravy, skip additions such as kitchen bouquet or salt. Instead, put the turkey juices to work. Place the turkey on a platter, tent with foil and keep warm (it will be juicier when it rests). Skim fat from the pan juices.

Set roasting pan over 2 high-heat burners. Start boiling down pan juices, scraping up any browned bits with a spatula. Gradually add the strained broth, a cup at a time. After 3 to 4 cups, continue boiling and stirring until you have 2 to 3 cups of rich, deep-flavored liquid.

No lumps, great taste: As liquid simmers, take a tall glass and add to it 1 generous tablespoon of flour. Avoid lumps by using a fork to gradually beat in 1/2 to 2/3 cup cold water. Beat until there are no lumps. You’ve made a slurry.

Whisk it into the bubbling pan liquid. Keep simmering and whisking until the gravy is smooth and thick enough to lightly coat a spoon.

Taste. If you taste raw flour, simmer another minute. Season if necessary, pour into a sauceboat and serve. Leftover gravy reheats beautifully.

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