- Drippings from a roasted turkey
- Turkey stock
- 6 tablespoon - Flour
- Put the turkey aside after cooking.
- Take the pan where the turkey was roasted and pour all the
drippings into a glass-measuring cup, which can accommodate 1
quart of liquid.
- Don't scrape any browned bits that are left on the bottom of
the roasting pan. (They are actually quite tasty and give the
gravy its flavor.)
- Let the drippings stand until the fat rises to the top of the
- Take out the fat and preserve.
- Add stock so that there are 4 cups of liquid in the measuring
- Set the roasting pan over medium heat.
- Spoon out 6 tablespoon of the reserved fat and put it back in
the roasting pan.
- Sprinkle the flour over the fat and whisk.
- Whisk flour and fat for 1 to 2 minutes until the flour turns
into a nice golden-brown color.
- Pour the drippings and stock mixture into the roasting pan
and scrape off the encrusted bits on the bottom of the pan.
- Simmer the mixture for 2 to 3 minutes, and whisk it often.
- Adjust the thickness of the gravy.
- If it is too thin, simmer the gas, and keep it whisking often
until the gravy is thick enough as you desire.
- If it is too thick, blend it with a little more stock.
- Season the gravy with salt and pepper to taste.
- If you want to get rid of the encrusted bits strain it.
- Pour the gravy into a bowl and serve.