Turkey Gravy
Source: Betty Crocker
½ cup turkey drippings (fat and juices from roasted turkey)
½ cup all-purpose flour
3 cups liquid (juices from roasted turkey or chicken broth)
Browning sauce, if desired
½ teaspoon salt
¼ teaspoon pepper
Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return ½ cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.)
Stir in flour with wire whisk. (Measure accurately so gravy is not greasy.) Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat.
Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops of browning sauce, if desired. Stir in salt and pepper. Strain if desired.
Yield: 3 cups; 12 servings - ¼ cup each
TIPS:
The trick to smooth, creamy gravy is to use a wire whisk when adding the flour to the drippings. Beat the drippings rapidly with the whisk while adding the flour, and you won't get lumps.
Measure accurately. Too little fat can make the gravy lumpy; too much fat can make the gravy greasy.
Be sure the mixture remains at a full boil for 1 minute to cook the flour or cornstarch so that the gravy doesn't have a starcy flavor.
If you don't have enough drippings, you can use water from cooking potatoes, wine or tomato juice.
If you have plenty of pan drippings and want to make enough gravy to serve a crowd, you can double or triple the recipe.
For thinner gravy, decrease meat drippings and flour to 1 Tablespoon each.
Quick Fixes:
Greasy - Put a slice of fresh bread on top of the gravy for a few seconds to absorb the fat; remove bread before it breaks into pieces.
Lumpy - Pour into food processor and process until smooth, or press gravy through a strainer; return to saucepan and heat.
Too Thin - Dissolve 1 Tablespoon flour in 2 Tablespoons water; stir into gravy with fork or wire whisk. Boil and stir 1 minute.
Too Pale - Stir in browning sauce, soy sauce or Worcestershire sauce (start with 1 teaspoon).
Too Salty - Add a peeled raw potato, cut into eighths. Cook and stir 5 to 10 minutes; then remove potato pieces.
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