Thomas: Well, since we have our perfect turkey done. The only thing we really need to do now is make a perfect one gravy. I will show you how to do that. Very simple rules. You have, you add one tablespoon of fat, any type of fat, it could be bacon grease, could be anything. I am using a little bit of butter today. We are going to low that down. We are going to add a little bit of flour, one tablespoon of flour. With this, you are going to need a whisk. You want to whisk this into a paste.
By doing that equal parts of fat to flour you are actually making it what we call a roof. You could see how it's turning a little bit of colors. At this point, we are going to add our stock, which I reserved from the dripping from the turkey as it was sitting rested. We are going to whisk that in. No lumps yet, had to do thing. If it starts to get too thick you can add a little bit more stock to it, spin it out. Keep spinning it till you get the light consistency.
At this point, you just want to simmer now. Very, very low, low, low, heat. We just want to cook the flour out. We don't want the starchy flavor of the flours, but we would like the thickening agent that it yields us. So we are going to make our gravy. A little bit of salt and pepper and that's how quick you can make gravy. Very, very simple. Last thing we need to do, just take this perfect gravy and pour over our perfect turkey. Just like that you have perfect turkey, perfect gravy and a perfect holiday. From L'École Culinaire to your kitchen. Thank you so much.
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