How to Make Delicious Gravy

Speaker: How to make gravy? To make gravy pour the drippings from the roasting pan into a glass or a measuring cup. Let it rest a few minutes so that the fat rises to the top. Skim the fat off with a spoon, but do it slowly, so you don't stir the fat into the juices. The fat will look like a clear layer, floating on top of the juices.

Add the dripping back to the pan with some stock and cook over medium heat. We are going to do what is called deglazeing. You deglaze by scraping the bottom of the pan with a wooden spoon to remove all those tasty drippings that are cooked on to the bottom of your pan. While your stock and drippings are simmering, in a cup or bowl make a smooth paste combining one part flour to two part stock, whisk these together slowly to ensure that there are no lumps. If you whisk well you will have a smooth, lumpless gravy.

Pour the flour and stock mixture slowly into the pan of simmering stock and drippings, whisking constantly. Cook until the mixture is hot and thick. Thin it out if it is too thick by adding some stock, or if it has gotten too thin, you can add some additional flour and stock paste. Continue cooking and whisking until the gravy is steaming hot. The whole cooking process will take about 10 minutes. This will ensure that your flour is fully cooked otherwise your gravy might taste pasty.

If the gravy has some lumps don't panic, simply strain them out before serving. If desired season your gravy with salt and pepper, then carefully pour into a sauce bowl after carving the turkey.

Enjoy your tasty gravy.


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