Gravy for the Turkey

A turkey dinner isn't complete without a savory brown gravy. This one is so smooth and tasty that it's a good excuse for another helping of stuffing or mashed potatoes.

• After removing turkey to a warm platter, leave crusty bits in pan and pour liquid into a measuring cup.
  
• When fat comes to the top, skim it off.
  
• Then, for each cup gravy, measure 2 tablespoons of fat back into roasting pan.
  
• Add 2 tablespoons flour for each cup gravy; blend thoroughly.
  
• Cook over low heat till frothy, stirring constantly.
  
• For richer flavor and color, brown the flour to a light tan.
  
• Add 1 cup lukewarm liquid (meat juices from roasting turkey plus giblet broth, milk, or water) for each cup gravy.
  
• Cook till thick, stirring constantly and scraping bottom and sides of pan to blend in the crusty bits.
  
• Simmer about 5 minutes.
  
• Season to taste with salt and pepper.
  
• Pour into hot gravy boat.
  

Related Articles:

Brown Gravy - http://christmas-cooking.blogspot.com/2008/01/gravy-for-turkey.html
Cream Gravy - http://christmas-cooking.blogspot.com/2008/01/cream-gravy.html
Giblet Gravy - http://christmas-cooking.blogspot.com/2008/01/giblet-gravy.html

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