Poultry

Poultry Gravy tips Tom & Kari

Skim. Remove everything from the pan except the juices. (You may chop and reserve the giblets, I just pitch them. Also, discard veggies.) Pour pan juice into measuring cup; let stand until fat separates. Pour 14 cup fat back into roasting pan set over two burners at medium heat; discard remaining fat. Whisk in 1/4 cup flour, stirring.

Cook. Add enough liquid (cider, broth, wine or water) to the turkey juices from earlier to total 3 cups. Then slowly add the juices into the flour mixture, stirring vigorously to blend well. (Be sure to add juices slowly so you don't end up with lumps.) Bring mixture to a simmer, stirring constantly.

Flavor. Bring gravy to a boil, stirring until thickened. Add reserved chopped giblets, if desired. Season with salt and pepper to taste. As desired, stir in shopped fresh mild herbs or spices, like a touch of nutmeg or a sprinkling of parsley. Serve immediately.



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