Once you start cooking turkey, you've got to master gravy. Over the years I felt I had been pretty successful at this task. However, every once in a while you would get a batch that wouldn't turn out. You know what that means; LUMPS. I usually guessed on the amount of rue to add and sometimes it would leave lumps, or I was adding more because it was still too thin.
Several years ago I was watching the Rachel Ray show and she showed how to make gravy by making the rue first. I had always added the rue at the end. Plus I used milk and flour whereas she used butter and flour. Since that day my gravy has turned out wonderful every time. It is so much easier. Now I know that anyone can do it. I will admit, that I sometime still guesstimate on
Several years ago I was watching the Rachel Ray show and she showed how to make gravy by making the rue first. I had always added the rue at the end. Plus I used milk and flour whereas she used butter and flour. Since that day my gravy has turned out wonderful every time. It is so much easier. Now I know that anyone can do it. I will admit, that I sometime still guesstimate on
the amounts, but that's what cooking is all about. Have fun!
Turkey Gravy
Submitted by Barbie
Pour turkey drippings into measuring cup through a strainer.
Melt 4 Tbsp. butter in saucepan over medium heat.
Add 4 Tbsp. flour and mix with wooden spoon.
Let cook for one minute.
Stir in 2 cups turkey drippings (or any stock) and whisk together.
Turn heat to high.
Continue to whisk until boiling.
Immediately reduce heat to low.
For thinner consistency, add more drippings.
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