Classics are timeless for a reason, they’re crazy tasty and Michael’s gravy is as classic as it gets!
4 tablespoons Drippings
4 tablespoons Flour
3 cups Turkey Stock
1/2 cup Reserved Ancho Chili Water (from Ancho-Chili Maple Turkey)
1 tablespoon Thyme Leaves
Kosher Salt and Freshly Ground Black Pepper
Place your roasting pan with pan drippings over 2 burners on medium-high heat. Whisk in the flour and cook for 2 minutes, until the flour flavor is cooked out and it turns a light golden color. Add in the turkey stock and reserved ancho chili water while continuously whisking. Add the bundle of thyme and season with salt and freshly ground black pepper. Simmer, stirring constantly, until thickened. Remove the thyme bundle, check for seasoning then strain and serve.
Yields 3 cups of gravy.
– Use a slotted spoon to remove any large burnt pieces from the bottom of the roasting pan and discard.
– Use equal parts of fat and flour.
– Slowly add your stock to eliminate lumps.