Mean Chef's Turkey Gravy

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• pan dripping, from roast turkey
• 3 1/2 cups homemade turkey broth or 3 1/2 cups use canned reduced-sodium chicken broth
• 6 tablespoons all-purpose flour
• fresh ground black pepper
• salt

Recipe

• 1 when the turkey is done, transfer it to a serving platter to rest and set aside.
• 2 pour the pan drippings into a 1-quart glass measure, medium bowl, or gravy separator.
• 3 leave any browned bits in the bottom of the roasting pan.
• 4 let stand for 5 minutes.
• 5 using a large spoon, skim the clear yellow fat that rises to the surface and reserve (or pour fat out of separator into another bowl).
• 6 if the drippings don’t seem dark enough, pour half back into the roasting pan and set over two burners.
• 7 bring to a boil over high heat.
• 8 as the drippings reduce they will darken.
• 9 pour in the remaining drippings until the liquid in the pan is as dark as you want.
• 10 the amount of drippings will decrease, but the finished gravy will be darker and taste better without having to resort to something from a bottle.
• 11 remove browned drippings and add enough stock to the drippings to measure 4 cups total cooking liquid.
• 12 set aside set the roasting pan on top of the stove over 2 burners on moderately low heat.
• 13 add 6 tablespoons of the reserved fat to the pan.
• 14 sprinkle the flour into the pan, whisking constantly.
• 15 let the mixture bubble, whisking constantly, until it browns, 1 to 2 minutes.
• 16 it is important to let the mixture cook for a minute or two to allow the flour to lose its raw taste, but adjust the heat as needed to keep it from burning.
• 17 whisk in the cooking liquid, scraping up the browned bits on the bottom of the pan.
• 18 simmer for 2 to 3 minutes, whisking occasionally.
• 19 if the gravy seems too thin, increase the heat to medium and boil until it is as thick as you wish.
• 20 if desired, strain the gravy through a wire sieve to remove any extraneous bits of drippings.