I wanted to provide you with a no fail turkey gravy formula that I found back in 2005. * For each cup of gravy, use 1 cup of liquid + 1 tablespoon of fat + 1½ tablespoons of ﬂour.
For example: To make 12 servings of turkey gravy, use 4 cups of liquid (broth plus de-fatted pan juices) + 4 tablespoons fat + 6 tablespoons of ﬂour. • If you don’t have enough of the turkey pan drippings to make the amount of gravy you need add homemade or low-sodium store bought broth to make up the liquid difference.
3 secrets to perfect gravy:
1. Use a wire whisk to stir the gravy to avoid lumps.
2. Make sure to thoroughly cook the ﬂour in the fat (before adding the liquid) to avoid a starchy taste.
3. Salt is the key to great ﬂavor.
- 3 cups turkey stock with pan drippings
- 2 T. Butter
- 3 T. Flour
- Salt and pepper to taste
- Once the turkey is removed from the roasting pan, skim any visible fat from the pan drippings.
- In a large sauce pan add butter, melt.
- Using a wire whisk stir in ﬂour to melted butter, whisk to form a paste.
- Once paste forms, slowly whisk in turkey stock and pan drippings.
- Stir until thickened, reduce heat to low and simmer 5-10 minutes.
- Salting you gravy is key to great tasting gravy, add and taste constantly.
- Start with about 1/2 tsp. for 4 cups of liquid.
- Then sprinkle in a tiny bit at a time, stirring and tasting until desired ﬂavor achieved.
- Add pepper.
- If your gravy is lumpy, use a strainer to remove lumps.
- Never use a blender or food processor to try to remove small lumps from gravy.