Dec 17, 2012
Infused with fresh thyme and rosemary, this stress-free gravy is made right in the roasting pan and thickened with a foolproof cornstarch slurry.
Pan drippings from Roast Turkey with Thyme and Rosemary
4 cups chicken stock or turkey stock
2 sprigs each thyme and rosemary
Roasted turkey neck and giblets from Roast Turkey with Thyme and Rosemary
1/4 cup cornstarch
About 1/2 cup cold water, for dissolving cornstarch
Salt and freshly ground pepper, to taste
Remove any excess fat from the turkey roasting pan.
Transfer roasting pan to stovetop. Heat over medium heat.
Add chicken stock to pan. Stir and scrape bottom of the pan to incorporate the pan drippings into the stock. Bring to boil over medium heat. Add herbs and roasted turkey neck and giblets to the pan. Reduce heat and let simmer for 5 to 10 minutes.
In a separate small bowl, make a cornstarch slurry by adding cornstarch and just enough water to dissolve the cornstarch, whisking to combine.
While whisking, slowly add the slurry to the roasting pan. Bring to a boil. If you want a thicker gravy, continue to slowly add the remaining slurry. Bring to a boil. (Cornstarch will thicken to full extent when it comes to a boil.) Season with salt and pepper. Taste and adjust for seasoning. Let simmer for 5 more minutes. Strain and serve with Roast Turkey with Thyme and Rosemary.
Yield: 4 cups.