Turkey Gravy

Whether you like to make a well in your mashed potatoes and try to keep it contained, or go all out and drench everything on your plate in it, gravy is the stuff that makes Thanksgiving dishes taste even more amazing.

I remember watching Granny at Mom's stove making the gravy for many years. Mom would get out her mason jar she had saved in the cupboard just for the task, add flour and some water, and shake it all up until all the lumps were gone. Then Granny would stir this mixture into the turkey drippings Dad had poured off the giant turkey, and it would turn into something magical with a few stirs of her spoon.

I started making the gravy a few years ago when Granny got too shaky to stand at the stove, but she still keeps a watchful eye on me as she sits in her spot at the table waiting for the meal to begin.

As the modern young woman that I am, I do it completely different than the ladies in my life, even as Mom raises her eyebrow at me from the corner of the kitchen.  

Gravy is simple; 3 Tbsp. butter, 3 Tbsp. flour, salt & pepper to taste, and enough turkey drippings to make it as thick as you like. No fancy seasonings, no flourishes, just basic yummy gravy. If you want to make a bunch of gravy, you just increase the quantity of all the ingredients. Leftover gravy is excellent to drizzle over pieces of turkey that might have dried out a bit, I always make a bigger batch so we have leftovers to pop in the fridge.

               

Turkey Gravy                                                                    Printable Version

3 T. butter

3 T. all-purpose flour

Drippings from the turkey (you can substitute canned broth or stock)

Salt and freshly ground pepper

In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour to create a paste, and let it cook for a few minutes, stirring constantly, to release the raw flour taste. Slowly pour in the turkey drippings a little at a time, letting it come to a low boil, and adding  more drippings if the gravy is too thick (it will thicken up as it cooks). Lower the heat to keep the gravy at a simmer, and stir occasionally until ready to serve.