A bit of flour

 

 

But great tasting gravy doesn’t have to be a mystery. Anyone can make absolutely delicious gravy anytime using specific ingredients and one well kept secret.

 

We’ll look at the ingredients first then we’ll talk about the secret.

First you’ll need the fat and juices, which will hereafter be affectionately referred to as liquid gold, from your turkey. Second, you’ll need flour; I like ‘all purpose.’ Good now we can move on to the secret.

 

        “What?” You say. “That’s it, just two things?” Yep, that’s it. By using those two ingredients, you can make an amazingly good turkey gravy. One that you will be thrilled to eat and proud to serve.

 

And now the little known secret to making fabulous gravy:

You have to allow the flour to cook in your liquid gold long enough for it to lose its raw taste and become golden brown in appearance. This will take a few minutes but it makes a huge difference.

 

Once it has the right look, you are ready to add an additional 1-2 cups of the liquid gold. If you like a thinner gravy, add a bit more and you’re done.

 

I know this may not seem like enough, but if you treated your bird really well like I did in this post, you won’t need to add anything else to your gravy. It will be very delicious and far better than store bought.

 

The procedure start to finish:

 

1)    Add three tablespoons of turkey fat to your pan. (medium high heat)

2)    When it just starts to bubble, add an equal amount of flour.

3)    Mix vigorously so the flour does not clump

4)    Cook for 1-2 minutes

5)    Add two cups liquid gold

6)    Stir and cook until blended

7)   Add more liquid gold if needed and enjoy.

 

 

Posted on September 24th, 2008 under Dinners • Tags: Recipe. • RSS 2.0 feed • Leave a response, or trackback