3-Ingredient Thanksgiving Gravy
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In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
This simple gravy can be made in advance to avoid a last minute scramble before serving your Thanksgiving feast. Or use the rendered turkey fat and pan juices to make the gravy after roasting your bird for maximum flavor.
To utilize turkey fat and pan juices in this recipe, pour the pan drippings through a fine-mesh sieve into a measuring cup, then skim off the fat and transfer to a small bowl. (If using a fat separator, pour pan drippings through sieve into separator and let stand until fat rises to top, 1–2 minutes.) Use the fat as the base for your roux. For a deeper, richer flavor, add some pan juices from roasting your turkey to the gravy as you finish it. You can also use the pan juices to thin out an already-prepared gravy when you reheat it.
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