Gravy 101

I have posted how I make gravy a few times over the years - but with Thanksgiving tomorrow I thought you'd like a refresher with these fool-proof instructions. Honestly I've been making it like this forever and a day and it hasn't failed me once. The key is to add the broth to the flour mixture in small increments, stirring until the broth has been pretty much incorporated and then add another small amount - repeat these steps until the broth has made the flour mixture melt away and there won't be anything left to make lumps!

Ingredients (for 4 cups)

• 1/2 cup turkey fat and/or melted butter
• 1/2 cup flour
• 4 cups turkey broth

To get the turkey fat: after roasting the turkey drain off the drippings and measure out 1/2 cup of fat (it's easiest if you have a fat separator but you can separate by hand - let the drippings rest in a clear measuring cup until the fat rises to the top then spoon it off). If you don't have enough fat add enough melted butter to equal 1/2 cup total. 

To make the turkey broth: put the bits that come out of the turkey before you roast it (you know, the neck and giblets - yuck) in a pot and fill it up with water. If you have the time and inclination you can add other things to the pot for additional flavor - like onions, celery, peppercorns...bring it to a boil then reduce heat to a gentle simmer, cover, let it cook for a couple hours making sure it doesn't boil over or reduce too much  (add more water if it does). Strain the broth into a glass measuring cup (you need 4 cups for this recipe, if you have more than that you can save it for other uses), discard the solids. Reheat the broth when you're ready to make the gravy.

To make turkey gravy: heat the 1/2 cup fat in a large saucepan over medium heat. Whisk in 1/2 cup of flour and cook, stirring constantly for a couple minutes to cook off the flour taste. Remove from heat, gradually whisk in 4 cups of warm turkey broth (Note: I do this step very slowly, maybe 1/3 cup of broth at a time stirring constantly until the broth is incorporated into the flour, then add another 1/3 cup... continue adding very slowly and you won't have lumps). After all the broth is mixed in, return pan to the heat and cook until bubbly, thick, and smooth - keep stirring and watch closely that it doesn't stick to the bottom of the pan. Season with salt and pepper to taste. Makes 4 cups and it's yummy.