Turkey Gravy
If there’s something to jump up and down about during the holidays, it’s homemade turkey gravy, not canned gravy!
I love homemade turkey gravy more than my kids, no I’m kidding, sorta…LOL. On turkey day you’ll probably find yourself pounding your chest with pride, especially if the turkey cooks up juicy, plump and golden brown. Sit the turkey to the side so you can prepare gravy from scratch. Disclaimer: I’m eating the turkey skin from the bottom of the turkey when no one is looking.
Gravy has the benefit of being easy to make and is super delicious, but yet there are several different ways to make it, so I will go over a couple. A basic gravy is composed of only three parts, butter, flour, and a flavorful liquid, in this case, the liquid drippings from the turkey. Yes, the drippings are where all the flavor lives are so please never dump that down the sink, if you do I’m calling the police to arrest you. Okay, then melt two tablespoons of butter in a saucepan, add two tablespoons of flour, mix well and cook until the mixture turns a light brown. Please do not overcook this masterpiece or burn it because then you have to start all over again. Once the mixture is brown then add one cup of the turkey drippings. Be sure to add slowly and stir vigorously in order to avoid lumps. Season to taste and you are all done, simple as that. There are, however, a few tips to make your gravy even better.
I suggest using a baster to obtain the drippings from the bottom of the pan when you remove the foil tent off of the turkey breast, and put those drippings in a container and set aside. Once the turkey is back in the oven, take the container of drippings and place it in the fridge. This will help speed the process of the fat separating from the stock. Once the fat has floated to the top, this can be used in place of the butter to make the gravy. This will add an extra kick of turkey flavor. Lick your fingers and thank me later!
