Secrets to Turkey Gravy

Three ingredients are necessary to make the best turkey gravy: well-seasoned fat, flour and rich broth. One tablespoon of fat, 1 tablespoon flour, and 1 cup broth are required for each cup of gravy.

Make a rich turkey broth. The turkey neck, heart and gizzard can be used. Mix minced onion, chopped celery, 1/2 teaspoon salt, and enough water to cover. Cook until vegetables are tender. Add the chopped turkey liver to the broth, and simmer for approximately 15 minutes.

The turkey bones can be used if you wish. You can use the turkey bones to make more broth. Just add more celery and onions to the pan. The turkey will need to be prepared in advance. This means that there won’t be whole turkeys sitting around on the table waiting for the host or hostess to carve them.

After you have removed the turkey and roasting rack, make sure to use the drippings. Grandpa said that they were the “goodies”. Strain the poultry drippings into a 4-cup glass measuring container.

To the bottom of your roasting pan, add 3 tablespoons corn oil. To remove any brown bits from the oven, stir around. Mix in the turkey drippings. If you’ve already made the turkey broth, wash the roasting pan and add the water to make the broth.

It is important to determine how many cups of broth are available and how much fat you have. For each cup of gravy, you’ll need 1 tablespoon of fat, 1 tablespoon flour and 1 cup broth.

You can also add canned chicken broth if you’re short on broth

Corn oil can be used to reduce fat. The rest of the broth can be used to reheat the turkey and stored in the fridge.

Here are some more ways to make great gravy.

Combine the measured fat with the appropriate amount of flour in a medium saucepan. Blend the flour well with the fat. Place the pan on the stove. Slowly bring to boil.

Bring the mixture of flour and fat to a boil until it starts to smell slightly salty. The mixture will bubble up and turn a light brown color.

Next, take the pan off the burner and whisk in all measured liquids.

Then return the pan back to the heat and bring it to a simmer.

You have already cooked the flour in fat. Now all you need is to stir it until it thickens to your liking. It can be left to cook until it becomes thicker than Mashed potatoes. You have the option of cooking it until it becomes thicker than your Mashed potatoes.

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