How to Make Turkey Gravy

Yesterday I posted about what Thanksgiving foods you should and shouldn't feed your dogs (click here for that post), and I mentioned gravy...and now I'm thinking about gravy...and how much I love it...and that led me to wanting to repost how I make turkey gravy with perfect results. The thought of making gravy used to intimidate and scare me but after I found these instructions in the LA Times newspaper years ago (you know it's years ago because who gets a newspaper anymore?) I've had good luck.  I've posted this before but it's been awhile so I'm sharing again in case the idea of making gravy next week is filling you with dread - follow this and you'll be a (gravy) rockstar!

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 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 its yummy.