Turkey Gravy

Rich and flavourful turkey gravy is an essential part of a festive dinner. This gravy is made right in the roasting pan once the turkey is done. Flour cooked in the turkey drippings makes the gravy thick and silky.

roasting pan with turkey drippings
½ cup  all-purpose flour, unbleached
2½ cups Giblet or Chicken Stock
coarse sea salt
pepper, freshly cracked

While turkey rests on cutting board, place roasting pan on stove across two burners. Bring pan juices to a simmer over medium-high. Cook, scraping up browned bits with a wooden spoon, until liquid thickens and holds a trail, 8-10 minutes.

Add flour and cook, stirring, until blended, about 1 minute. Gradually whisk in stock, then 1 cup water. Bring to a simmer and cook, stirring occasionally, until gravy thickens and no longer tastes floury, about 5 minutes (reduce heat if bottom of pan begins to scorch).

If desired, strain gravy through a fine-mesh sieve. Season with salt and pepper and keep warm. Whisk before serving (thin with water if necessary).

Makes 3 cups.