Clawson Michigan Internet Marketing

Thanksgiving Turkey gravy with a smooth and even texture is often the most difficult to master. This tried and true recipe can be table ready in about 20 minutes and serves 10-12 people.
What you need:
– Large sized sauce pan (4-6 quart)
– Wide-mouth glass or plastic jar with tight fitting lid about 16 oz. size
– Wooden stir spoon and/or plastic spatula (scraper)
– 1 or 2 cup measuring cup
– Strainer (optional but helpful)
– Ingredients for gravy
– Poultry drippings from a 10-12 pound turkey
– 1/2 to 3/4 cup white flour
– Salt and pepper seasoning to taste
– Cold Water

To start…
Pour off the juices from the turkey into the sauce pan. Scrape all surfaces of the turkey roasting pan to get all flavoring including small pieces of meat that may be stuck to the roasting pan.

If a lower fat content gravy is desired, pour the drippings instead into several large glass measuring cups or bowls until the juices separate. (I speed this step up by placing the cups in the freezer on hot pads.) Then skim off the fat portion from the top using a spoon or ladle.

Tip:
If the work area on the stove is sufficient, juices can be left in the roasting pan and the pan placed over two burners for cooking the gravy. If the bottom of the pan has a large amount of dried juices, add hot water to the roasting pan to reconstitute the dried portions into juices, before pouring off into the sauce pan.
Set burner temperature to medium to bring the juices to a low boil.

Fill the glass or plastic jar about half full of cold water and place 2-3 tablespoons of flour in to the water. Close tightly and shake to thoroughly blend. Inspect the mixture, if lumpy, pour into the heated sauce pan through a strainer.

Stir the juices while boiling to thoroughly blend the flour/water mixture into the gravy. Repeat for thicker gravy. This step may be done 2-3 times depending on how much gravy is being thickened. Allow the gravy to cook while stirring as this is what creates the thickening.

Caution:After adding the flour/water thickener and cooking it into the juices, check thickness before adding more flour/water mixture. Putting in too much flour and water at once will make gravy too thick to serve. (You will know if it is too thick because it will have the consistency of a pudding not a gravy).

When thickened, reduce heat to medium low or simmer and stir to prevent sticking to the pan bottom. Cook for about 5 to 10 minutes adding salt and pepper to taste.

Remove from stove and pour into gravy bowls for serving.

GIBLET GRAVY
To make giblet gravy, I use the water from the simmering giblets as part of my gravy stock. I also prepare two kinds of gravy, one with giblets and one without depending on my guests preferences. I remove the giblets from the pan and let them cool to room temperature so I can handle them without getting burned. This can be done after they have simmered about 2 to 2-1/2 hours or so. You will know the giblets are cooked because the meat will fall off the neck bone and the liver will crumble when touched. I remove the neck meat and shred with a fork and add it to the gravy mix made without giblets. The remaining meat, (liver, heart, etc.) I coarsely chop in a blender and add to the gravy being prepared as giblet gravy. If you do not have a blender then just use a cutting board and a sharp knife to chop the meat.

Tips– Monitor the stove top temperature, and stir constantly to prevent burning the gravy. All the gravy should be brought to a boil to insure healthy eating and should be seasoned to the cooks taste before being served.

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