1 c stock(poultry, meat, vegetable)
reserved poultry fat
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- Remove the cooked turkey and roasting rack from
the roasting pan. Pour the poultry drippings through a sieve into a
- Add 1 cup stock (poultry, meat or vegetable) to
the roasting pan and stir until crusty brown bits are loosened.(If you
do not have homemade stock, substitute canned broth) Pour the deglazed
liquid/stock into the container with the pan drippings.
- Let the mixture stand a few minutes until the
fat rises to the top. Skim and discard any fat that remains on
top of the poultry drippings, reserving 3 to 4 tablespoons. Or
alternatively, cook about 6 slices of bacon until crisp, and use the
fat from the bacon.
- Over medium heat, spoon the reserved fat into a
2-quart or larger saucepan. Using a whisk only (to prevent lumps),
whisk an equal amount of flour into heated fat and continue to cook
and stir until the flour turns golden. To produce a full flavored
gravy, you must cook the flour in about an equal portion of fat until
the flour has lost its raw taste (as you would a roux). A common
problem is using too much flour, which decreases the flavor.
- Gradually whisk in warm poultry drippings/stock
mixture. Cook and stir until gravy boils and is slightly thick.
Remember the gravy will continue to thicken after it has been removed
from the heat. A good rule is to use between 1 and 2 tablespoons of
flour for each cup of liquid and then give the mixture time to
- If you require more gravy, use a little melted
butter and extra warmed poultry stock to increase the volume of the
- For an extra rich gravy, add about 1/4 to 1/2
cup cream. You can also add vegetables such cooked onion or mushrooms