Ladies, don't spoil your feast by using store bought turkey
gravy mix. Your guests will notice the difference and remember
this delicious homemade gravy. My daughter was horrified when
she was helping another family clean up the meal and all the turkey
drippings had been discarded! Make lots of gravy, it is perfect
for leftovers, and many turkey casserole variations.
The secret to homemade gravy is to make a delicious stock/base
by simmering the giblets and neck in 2-3 cups of water while the
turkey roasts, and saving ALL the drippings and browned crusty
bits on the bottom of the roasting pan. Canned chicken broth or
commercial gravy mix is a poor substitute, so resolve not to be
tempted to compromise these steps.
Pour all the turkey drippings from the roasting pan into a
large measuring cup (at least 2 Cup measure) and allow the grease
to separate. While the drippings are separating, pour 2-3 cups
of water into the roasting pan and bring it to a boil by placing
the pan on two burners on your stove top. Using a wooden spoon,
stir up these browned bits so they "dissolve" into the
water. This step is essential to wonderful tasting, beautifully
browned gravy and makes cleaning up a roasting pan a much easier
task. Reserve 4-8TB (1/4- 1/2 Cup) of the turkey grease once it
separates from the drippings.
After the roasting pan has simmered with water and turned a
deep brown color, combine this liquid with turkey drippings (not
the fat) and the broth from simmering turkey giblets so that you
have 5-6 Cups of liquid. I use my 6-Cup blender as a measuring
Then combine 1/4-1/2 Cup turkey fat (or butter) with 8-10 TB
flour (whole wheat pastry preferred) until it gelatinizes, or
thickens in a large sauce pan. Keep stirring over medium low heat
for about one minute.
Now, VERY GRADUALLY, pour the liquid from the turkey giblets
and the roasting pan into the fat/flour mixture while you stir
it continuously so as to not have any lumps. Stir continuously
until the entire mixture thickens. Adjust the liquid if needed
so you have a nice pourable gravy. Add 2-3 tsp salt or to taste,
OR use 1-2 TB of Sue's Kitchen Magic for a richer/deeper flavor
and for a lower sodium gravy. Save leftover gravy leftovers for
future meals, open face sandwiches, etc!