Dead-Simple Poultry Gravy
Dead-Simple Poultry Gravy is the gravy you want if you want to prep and make as much of the Thanksgiving meal ahead of time (and why wouldn’t you, pray tell?). It has the most delicious flavor and comes together in no time!
This gravy has an umami bomb comprised of a little soy sauce and a tiny bit of Marmite. What the heck is that, you might ask? Marmite is something that I’ve argued about with my best friend growing up. It’s a yeast extract spread that I have always disliked vehemently. She grew up with it and loves it. It’s just one of those things…love it or hate it…there’s no in-between.
But, add a tiny bit of this to chicken or turkey stock along with some soy sauce and you’ve got the basis for a rich, savory gravy. It’s truly delicious. While I would never approve of spreading it on toast, I love it in this condiment!
This gravy is so easy to make. In fact, I suggest you make it a week or so in advance of the big holiday so that all you have to do the day of serving is add drippings from the turkey.
Begin by making a roux of butter and flour. Melt the butter and add the flour. Cook for a few minutes, stirring with a wooden spoon constantly until golden in color.
Slowly add the stock in a steady stream, whisking vigorously. Then, add the soy sauce and Marmite. Bring it to a boil, reduce the heat and simmer for 20 minutes or so until it’s reduced to 3 cups.
You can refrigerate it at this point in advance of when you make the turkey or chicken.
Deglaze the bottom of the pan that you’ve made the turkey in and add the drippings to the gravy. Adjust seasonings as desired. Serve it immediately or keep warm.
Enjoy this easy gravy!
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Dead-Simple Poultry Gravy
Makes: 3 cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups homemade or low-sodium canned chicken or turkey stock
- 1 tsp soy sauce
- 1/4 tsp Marmite
- Kosher salt & freshly ground black pepper
- Drippings from turkey or chicken
Instructions
Melt the butter in a medium heavy-bottomed saucepan over medium high heat. Stir in the flour with a wooden spoon, then continue cooking, stirring constantly, until golden blond in color, about 2 minutes.
Slowly add the stock in a thin stream, whisking vigorously, then whisk in the soy sauce and Marmite. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until reduced to 3 cups. This can take 20-25 minutes.
Deglaze the turkey pan by adding a little chicken or turkey stock to the bottom of the roasting pan. Scrape up the brown bits and strain through a sieve. Remove the fat if there’s a lot. Add any pan drippings from the turkey (or chicken) and simmer until reduced to the desired consistency. Season to taste with salt and pepper.
Serve immediately, or keep warm. The gravy can be made up to 1 week in advance and stored, covered, in refrigerator. Reheat over medium-low heat, whisking occasionally, until fully hot.
Recipe by The Food Lab
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