Friday, November 19, 2010

Turkey Gravy

The "perfect" turkey gravy is a debatable one.  Some like theirs with big chunks of turkey in their gravy, others like a smooth "lump free" gravy.  Personally I think its whatever type of gravy you grew up with.. I grew up with a gravy full of yummy turkey in the gravy, one that no one could debate that this was a turkey gravy.

Turkey Gravy

Turkey Pan Drippings
Turkey "bits" (pieces from around back bone and neck)
Water, hot - leftover potato water preferred
Butter (if needed)
pinch of Sage (optional)
Salt and Pepper to taste

Rule of thumb for 2 cups of gravy use - 3 tablespoons fat, 3 tablespoonfuls flour and 2 cups liquid


  1. When turkey is done, remove from the roasting pan to rest, pour off excess fat from pan if desired.
  2. Pour drippings and fat into a skillet. Over medium heat slowly add flour to make a roux; when mixture is bubbly its ready. (under cooked flour gives off a "raw" taste)
  3. Deglaze roasting pan with hot water re-heating if needed, stirring and scraping with a wooden spoon to loosen browned bits. If pan and water are not hot enough to release on their own you may place pan over a medium heat until the cooked on goodies release from the pan.
  4. While stirring slowly to prevent lumps pour scrapings into your roux, continue stirring until gravy thickens.  Add turkey pieces; salt and pepper to taste; adding sage if desired.

My mother claims that my father used to add in some stuffing into the gravy for the flavor, but I digress I do not remember this but it might account for the sage I remember tasting and the lack of it when she told me the recipe.

Note: to make this gluten free substitute flour for either corn starch or gluten free flour

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