Turkey Gravy Ingredients:
For each 2 cups gravy desired - use 3 tablespoons fat, 3 tablespoons all-purpose flour, and 2 cups of liquid (poultry juices or broth, vegetable juice, bouillon, and/or water).
Any type of liquid can be added to make gravy, but always use the drippings from the roasting pan and turkey broth to make your turkey gravy. Add other liquids as needed for flavor and quantity of gravy.
In a separate container with a lid, shake together all-purpose flour needed and about 2 cups cool water. This is called a slurry. Adding the thickener (flour) in this way helps to prevent lumps from forming when making your gravy.
Once the liquid and drippings in the pan are lightly bubbling, slowly add the slurry mixture to the gravy pan, stirring constantly. If it starts to thicken immediately, stop adding the remaining slurry, you may not need to use the whole amount depending on how much or little drippings were in the pan. If lumps do develop, you should be able to use a wire whisk to remove them.
Simmer gently about 10 minutes to cook the flour all the way through (undercooked flour gives off a raw taste). Correct the salt and pepper to taste.
Pour the gravy into a warmed sauceboat or wide-mouthed pitcher for serving. Remember that gravy will continue to thicken after it has been removed from the heat.
The best holiday for cooking is just days away, ENJOY!
Danna
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