How to make great gravy: our streamlined homemade sauce takes just 15 minutes

Sunset, Nov, 2006 by Jessica Battilana

MAKING EXCELLENT gravy is simple once you have the three essentials: a nice roux (the butter-flour mixture that acts as a thickener); rich stock (both chicken and turkey stocks work well); and a fine-mesh strainer to remove any lumps. Start with a fresh-roasted turkey, and you'll have gravy on the table in no time.

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To roast the turkey, set the bird in a heavy-gauge roasting pan. Rub with olive oil or melted butter, season generously with salt and pepper, and roast in a 325[degrees] oven (350[degrees] if the turkey is under 13 lbs.) until a meat thermometer inserted straight down through the thickest part of the breast to the bone registers 160[degrees] (cooking times will vary depending on the size of your bird, but you can estimate about 10 to 14 minutes per pound for an unstuffed bird). Transfer turkey to a cutting board or serving platter and tent with foil to keep warm until ready to serve.

PHOTOGRAPHS BY ANNABELLE BREAKEY

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* Dripping from 1 roasted turkey

* 9 tbsp. all-purpose flour

* 2 tbsp. cornstarch

* 7 cups hot turkey or chicken stock

* Salt and freshly ground black pepper

STEP 1 Pour all drippings from the roasting pan into a measuring cup and set aside to allow fat to rise to top, about 20 minutes. Pour off the fat into a small bowl and reserve. Measure remaining juices. You need 1 cup. If less, augment the juices with turkey or chicken stock.

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STEP 2 Put the roasting pan on the top of the stove so it spans two burners, and turn the burners to medium low. Spoon 1/2 cup of turkey fat back into the pan (substitute butter if you don't have enough turkey fat). Whisk flour and cornstarch into fat. Cook, whisking, until flour is deeply browned and has a nutty aroma.

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STEP 3 Whisking constantly, pour the turkey stock and 1 cup reserved turkey juices into the pan. Whisk 1 minute, then use a wooden spoon to dislodge the browned bits from the bottom of the roasting pan. Resume whisking until gravy is smooth, then turn heat to high and bring to a boil.

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STEP 4 Boil until gravy is thick enough to coat the back of a metal spoon, 3 to 5 minutes. Season to taste with salt and pepper. Pour through a fine strainer into a gravy boat and serve immediately. Makes about 6 cups.

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PER CUP 237 CAL., 68% (162 CAL.) FROM FAT; 6.1 G PROTEIN; 18 G FAT (5.2 G SAT.); 13 G CARBO (0.3 G FIBER); 713 MG SODIUM; 18 MG CHOL.