Turkey Gravy

Butter Mashed Potatoes with Turkey Gravy
all photography Blue Caleel

Remove your fully roasted turkey to a serving platter.  Place the roasting pan over a burner on your stove and skim the broth.  

Make a slurry by shaking 1/2 cup of flour with 1 cup of water in a 
jar with a lid that will seal tight.

Put the lid on and shake well until the flour and water are completely combined

Turn the heat to medium high and whisk constantly while pouring the slurry mixture into the pan drippings.  You will need to bring the gravy to a boil in order for it to thicken.


Drippings from one roast turkey (if you need more liquid, you can add turkey broth, but you should have plenty in the pan)

1/2 cup unbleached all-purpose flour

1 cup water

Kosher Salt to taste

Remove the fully cooked turkey from the roasting pan to a platter.

Place the roasting pan with the turkey drippings on the burner on your stove and turn the heat to medium high.

Put a 1/2 cup of flour and one cup of water in a jar.  Shake the jar quickly to make a slurry and combine the flour and water.

Over medium high heat, pour the slurry into the drippings while whisking constantly.  Continue to whisk until the mixture comes to a boil and thickens.  If you like, you can stain the extra fat off the top or mix it well to combine.

Add salt at the end to taste.  The amount of salt will vary depending on how much salt was on the turkey and dripped down into the pan.  Start with a 1/2 teaspoon.  Wait again before adding more salt because sometimes it is hard to taste the salt when the gravy is super hot.  Also salt intensifies as any liquid or sauce reduces.  So if you keep reheating it or boiling it down, the salt will increase.  So start by adding a little and then add more if necessary.

This can be made ahead and kept sealed in the refrigerator for a week.  (Remove any fat that has solidified on top.) 

They are obviously ideal served with mashed potatoes and the link for that recipe is here.


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