10 Common Gravy Mistakes
Even though you make the gravy at the last minute, deciding to make it after the turkey is cooked won't work! To get the most flavor, filling the roasting pan with vegetables (onions, carrots, mushrooms, celery, and my friend’s secret, parsnips) ensures a tasty gravy.
Save your finer knife skills for carving the bird. I learned the hard way that a careful dice will be a charred mess after hours in the oven, so large chunks are the way to go. If you're lacking a rack for the roasting pan, carrots and celery, arranged in rows, can even act as a makeshift rack.
The neck and giblets add flavor. Use them to make broth for the gravy.
When the turkey comes out of the oven, you need two burners to rest the roasting pan on to deglaze it.
You need about a cup of it to deglaze the pan. Too late? Almost any liquid will work — the broth from the giblets, water, even a splash of brandy.
Here’s where those roasted vegetables come in handy. Purée them in a food processor and use them to thicken and flavor the gravy.
It will taste of flour and you’ll get lumps. Make a roux instead. Take equal amounts of flour and fat (butter or fat from the pan), warm the fat in a small pan, and whisk in the flour until it’s well combined. Cook, whisking all the time, for about five minutes. It should taste good and toasty. Remember this, it’s a classic roux.
Because gravy is made from all the drippings and fat from the bird, it could be salty. Taste it before adding additional salt.
This method makes it too hard to find the tasty bits that flavor the gravy, and the gravy will be greasy... Same for cooking it on the engine of your car.
Not having an emergency jar of ready-made gravy or a 24-hour store nearby would probably be the last and final mistake you could make with gravy.