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Turkey Gravy | Can't Stay Out of the Kitchen

Turkey Gravy

Teresa Ambra
Old-fashioned gravy recipe that makes the best Turkey Gravy.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Turkey Main Dishes
Cuisine American
Servings 20

Ingredients
  

  • 1 quart drippings from the roaster pan the turkey is cooked in more or less - just an approximation
  • 1-2 cups flour
  • water as needed
  • 1 pint turkey giblet broth or potato water reserved from boiling potatoes
  • 5-6 drops kitchen bouquet seasoning
  • Salt and pepper to taste
  • 1/2 tsp. garlic powder or to taste
  • 1 tbsp. dried parsley if desired, and to taste

Instructions
 

  • Pour turkey drippings from roaster into a large Dutch oven or stock pot.
  • Skim the oil off the top of the drippings from turkey.
  • It may be a half cup to a cup of oil you have to skim off the top of the broth.
  • Discard.
  • Bring drippings to a boil over medium to medium-high heat.
  • Stir in a cup or two of giblet turkey broth or reserved potato water.
  • Add salt, pepper, several drops of Kitchen Bouquet seasoning, and garlic powder and parsley, if desired.
  • Start with a cup of flour.
  • Whisk in small amounts of water until you get a thin smooth paste.
  • Make sure you whisk out ALL of the lumps from the flour.
  • After turkey drippings come to a rolling boil, slowly stir in flour/water paste mixture.
  • Don’t add it too fast or you will end up with lumpy gravy.
  • Add all the paste mixture and boil a few minutes.
  • If the broth remains thin, repeat the process again making another flour/water paste mixture and adding slowly to drippings.
  • Continue whisking the flour mixture into the turkey broth and whisk while gravy thickens.
  • Check seasoning. Add more salt and pepper if needed.
  • Serve gravy over turkey, dressing, and mashed potatoes, as desired.

Notes

NOTE: Leftover gravy can be used to make turkey pot pies or a stew with turkey.
NOTE: This makes a lot of servings. 15-20 people could serve gravy over their whole plates!
NOTE: These amounts are approximate. Add more/less depending on how many drippings you actually have from your turkey.
NOTE: I added the flour/water mixture first and then added the seasonings, potato water and another batch of flour mixture. The order is not as important as much as getting the right taste and texture. It's okay to add the broth or potato water and seasonings at the beginning and then add flour mixture to thicken. Both ways work.
NOTE: Mom always used potato water from boiling potatoes (for mashed potatoes) when adding water to the gravy. This is more starchy and added additional flavor and texture to the gravy.
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