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Thread: Gravy Secrets
12-16-2006, 03:25 PM #1
for each cup of gravy you need one tablespoon each of fat and flour
Before hand make up some rich turkey broth, use the bones or the
organs. I like to use the bones but that means no big uncarved turkey
on the dinner table.
You can simmer turkey neck, heart, gizzard, and and some minced
onion, and celery and ? t salt in enough water to cover until
vegetables are done.
Dice the turkey liver and use the hot broth to simmer the diced
turkey liver for about 15 minutes The turkey bones yield much more
broth and you can add more vegetables to the pan.
Don't forget to get the brownings from the pan as mom says "that's
the goodies" just after you've removed the cooked turkey and roasting
rack from the roasting pan. Strain poultry drippings through a sieve
into a 4-cup glass measuring cup.
I then use 3 tb of corn oil to stir around in the bottom of the pan
and get out the brown bits that have baked on. That gets added to my
turkey drippings and I still really "wash" the pan out with my turkey
broth if its made (or the water Im going to use in my broth if I
haven't made it yet).
To make Gravy you need three things; well seasoned fat, flour, and
good Rich broth.
For each cup of finished gravy you need one tablespoon of Fat and one
tablespoon of flour and 1 cup of broth.
The trick is to know How many cups of broth you have and to see if
you have that much fat.
If you are light on the broth end you can add some canned chicken
If you are light on the fat side you can add a small amount of corn
oil,.or just save the rest of your broth for storing and reheating
There are a few more tricks to making good gravy. First be sure to
take the measured fat and stir into it the measured flour and then
put it over the burner. Make sure you have covered all the flour with
fat and blended It well.
Then you cook the flour and fat mixture until it begins to smell Just
slightly salty. It will be bubbly and look like its just this side of
Next REMOVE THE PAN FROM THE BURNER and whisk in the entire measured
Then return the pan to the burner and slowly bring this almost to a
Remember you already cooked the flour in the fat so all you need to
do now is stir this until it thickens up to what you like. You can
let it stay sort of thin or let it cook out until it is thicker than
your Mashed potatoes.