Tip-sy-Tuesday: gravy

I've posted and reposted this before, but with Thanksgiving a couple days away and maybe lots of you staying home instead of going to the big family/friend dinner like usual and you're thinking 'how the heck do I make gravy', I've got you and am reposting how to make gravy for the umpteenth time! Don't worry, follow these directions and you'll amaze yourself that you made gravy from scratch. 

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.  

Ingredients (for 4 cups)

• 1/2 cup turkey fat and/or melted butter
• 1/2 cup flour
• 4 cups turkey broth (directions below how to make it, or just use store-bought!)

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 of 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.