Pan Gravy

By Anna Monette Roberts

Pan Gravy

Cook Time20 minutes
Yield3 cups

Adapted from Martha Stewart

INGREDIENTS

    • Roasting pan with turkey drippings
    • 1/2 cup all-purpose flour
    • 2 1/2 cups mushroom stock
    • Juice from 1/4 to 1/2 lemon, to taste

    INSTRUCTIONS

    1. While turkey rests on cutting board, place roasting pan on stove top across 2 burners. Bring pan juices to a simmer over medium-high heat while scraping up the browned bits with a wooden spoon. Cook until liquid thickens and holds a trail, 8 to 10 minutes.

    2. Whisk in flour and cook until blended, about 1 minute. Gradually whisk in stock, then 1 cup water. Bring to a simmer and cook, stirring occasionally, until gravy thickens and no longer tastes floury, about 5 minutes (reduce heat if bottom of pan begins to scorch).

    3. Season with lemon, salt, and pepper. Keep warm until serving. Whisk before serving (thin with water if necessary).

    Notes

    If you have stuffed the turkey with lemon, use the lemon from the bird's cavity to season the gravy.