Turkey just isn’t the same without a nice rich gravy. Here’s how I make mine.
1. After you put your turkey on the carving board, you’ll see you have a lot of delicious drippings left in the pan. Measure out 8 TBS. and discard the rest. (Don’t pour it down the sink unless you want a clogged drain!)
2. Return the 8 TBS you measured out to the pan. Stir, scraping up all the delicious browned bits of skin and turkey that remained stuck on the bottom of the pan. These have a lot of flavor.
3. Add enough flour to make a thick paste, stirring until it’s smooth. I like using Wondra brand flour, because it’s very fine and doesn’t make lumps.
4. VERY gradually pour in about 4 cups of broth or stock, stirring constantly as it thickens.
5. If you want a richer, deeper color, stir in 1 tsp. Gravy Master, available in the spice aisle.
6. Salt and pepper to taste.
7. If you have any lumps, despite all the stirring, you can pour the gravy through a mesh sieve.
Stay tuned later in the week. I’ll be running my first-ever contest, and one of my readers will win a great prize!