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Old 11-28-2013, 01:03 AM   #9
wyo_rose
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Gravy: pour drippings from the roasted turkey into a measuring cup or bowl and let them sit awhile to separate. Then skim off all the pure fat from the top and put in a skillet. Add an equal amount of flour, and stir over medium heat. Should form a thick paste, not too crumbly, and then melt into a bubbly concoction. Stir constantly for at least five minutes, or until the flour turns a shade darker.

Have the remaining drippings ready , and a pitcher of warm water. You'll need to stir constantly while adding the liquid, so be ready and don't stop for any reason. So while stirring, add all the drippings and then some of the water. Keep stirring while the gravy starts to form, first into a thick foam, then a thick paste, and as you add more water, a thinner gravy. You may get tempted to stop stirring when lumps form, but don't quit! As long as you had only turkey fat mixed with the flour to begin with, you will not have lumpy gravy.

It will quit boiling when you have enough water in, and like I said, be a thin gravy consistency. Now is the time to season with salt and pepper to taste, spending on the seasoning of your drippings. Turn up the heat until it boils again, then down and simmer at least five minutes. If it gets too thick, add more water . If its too thin, simmer it longer . It will thicken slightly when cooling.

Best turkey gravy EVER, and easy-peezy!
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