Ingredients Condiments Best-Ever Turkey Gravy 5.0 (1) Add your rating & review This simple, silky-smooth gravy stays lump-free with a trick of loosening the roux with a splash of broth before whisking it into the pot. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on November 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Total Time: 25 mins Yield: 16 Ingredients 1/4 cup rendered turkey fat or unsalted butter 7 tablespoons all-purpose flour (about 2 ounce) 4 cups turkey broth, divided 1 tablespoon chopped fresh thyme or sage 1 1/4 teaspoon kosher salt 1/2 teaspoon black pepper Directions Melt turkey fat in a small skillet over medium. Add flour; cook, whisking constantly, until mixture turns golden brown, 5 to 6 minutes. Gradually add 3/4 cup Rich Turkey Broth, whisking constantly, until smooth. Remove roux from heat; cover to keep warm. Bring remaining 3 1/4 cups Rich Turkey Broth to a boil in a large stockpot over high. Whisk roux into boiling stock until smooth. Reduce heat to medium-low; simmer, whisking often, until mixture thickens and no floury taste remains, 5 to 6 minutes. Stir in thyme, salt, and pepper. Notes Gravy Variations: Porcini Gravy: Simmer 1/2 ounce (1/2 cup) dried porcini mushrooms and 4 cups turkey broth in a stockpot over low 20 minutes. Strain stock; finely chop and reserve mushrooms. Use porcini-infused broth in place of turkey broth in Best-Ever Turkey Gravy; stir finely chopped mushrooms into gravy. Chipotle Gravy: For a lightly spicy flavor, stir 1 minced seeded chipotle chile in adobo sauce into 2 cups Best-Ever Turkey Gravy. Pimentón Gravy: For a smoky bite, stir 1 teaspoon smoked paprika into 2 cups Best-Ever Turkey Gravy. Rate it Print