As time allows, I’m posting the remainder of my Thanksgiving fixins’. One of the most comforting parts of the meal is eating the velvety gravy….on the turkey, on the stuffing, on the vegetables!
Making gravy is not rocket science, just have a good eye when making your roux and keep on stirring and you’ll have lump-free turkey gravy!
Turkey Gravy
- Drippings from a roast turkey
- 5 cups turkey stock or deglazed stock & drippings
- 6 Tbsp. flour
- 3 Tbsp. unsalted butter
- salt & pepper to taste
- dash of garlic powder
- Transfer your turkey to a platter to rest. Place the pan back on the heat and deglaze the brown bits with white wine or some water and scrape to loosen the brown bits. Now pour all the drippings into a meauring cup. Leave the brown bits in the bottom of the cup…that’s tasty stuff!
The perfect Thanksgiving feast Peter!You could eat all that glorious food and then wear it off at the beach, biking, hiking, whatever, with all your warm weather!!
Looks good! I totally screwed up mine this year by experimentation _ I added a little bit of cream and it was too rich. Sigh, oh well you live and you learn right?
Kat, if you stick to the 2 to 1 ratio (flour to butter), you should get a good thick gravy each time…try again!
You’re whole T-Day meal looks fantastic! If I could find a turkey small enough to fit in my oven I would try brining. I have brined pork roasts and love the flavor it gives. Gorgeous potatoes, and, yes, gravy on everything, or even naked on a spoon (for shame…)