refrigerate it and don’t even think about it until
Turkey Day. It’ll reheat well in a small saucepan
or in the microwave (stir it every 30 seconds while
microwaving to make sure it doesn’t explode).
- Reach for the umami bombs. When
used judiciously, Marmite and soy sauce can
seriously increase flavor, adding depth and
savoriness to your gravy. A quarter teaspoon of
Marmite and a teaspoon of soy sauce for every
quart of gravy is about the right amount (see here
for more on umami bombs).
- Add aromatics. If going the store-bought
broth route, try first simmering it down with a
couple of bay leaves, peppercorns, and some fresh
herbs, like thyme or parsley stems. You’ll be
amazed at the depth of flavor it picks up with just
a quick 30-minute simmer.
- Deglaze Your Roasting Pan.
Remember that your turkey or chicken will give
off plenty of flavorful liquids and solids while it’s
roasting. Look at the bottom of the pan when the
bird is done—see the browned bits in there? That’s
called fond, and it is an instant gravy-booster.
While your bird is resting, place the roasting pan
over a burner and pour in some stock. Scrape up
the browned bits with a wooden spoon, then strain
and use this enhanced stock as the base for your
gravy. If you make your gravy in advance, you
