turkey gravy

This is going to be very quick as I just picked up my boy David from the airport and since we’re going to be having our Thanksgiving dinner tomorrow, I have to get shopping and then make the pies. 
Turkey Gravy
So you if you followed my stuffed turkey recipe, you will now have your turkey stock (neck, gizzards etc) boiling in a pot. 
-Peel the skin off a large onion, lop off the top of one end and bung it in your stock pot.  (You can also throw a carrot and a few sticks of celery in as well, if you have them hanging around your fridge.  If you don’t, don’t worry as it won’t make a massive amount of difference in the gravy) These things can boil in the pot as long as you like to add flavor.
-When your turkey has finished baking and you’ve removed it from the oven and to the chopping board, take the turkey roasting pan and pour the contents into a large glass measuring cup. 
-Let the fat rise to the top. 
-Then pour off the fat and discard.  (You can use a table spoon to skim the last little bits off.)
-Return the remained turkey juices back into the roasting pan and place the roasting pan on the stove.
-Turn stove burner on to medium-low heat.
-sprinkle (depending on the size of your hands)one to two small handfuls of flour into the roasting pan with turkey drippings. 
-Stir well with wood spoon ( or any spoon.  I say wood because I use it.  Because I can leave it in the gravy and it doesn’t get too hot)
-Once the flour is blended and starting to thicken slightly, add the turkey stock from pot. (Don’t worry if the neck or whatever drops in just fish it out.  Or if you’re new at this, you might feel more comfortable using a strainer.)
-Turn the heat up to medium, stirring quite regularly (so you don’t get lumpy gravy.  But guess what, if you do, don’t worry because that is why strainers were invented!)
-Taste.  Add whatever you think is lacking.  A little more salt, another chicken bouillian, some more pepper, a dash of more white wine, a little more spice.  Trust your tongue.  It will know what is lacking.  Keep going and tasting until you get it right. 
-Let gravy thicken and boil down, while you cook up the last minute vegetables, corral your kids into setting the table, and basically race around the kitchen attending to the million last minute things that seem to crop up at this time.
-If you like you can strain before serving to get out any rogue lumps.  Then fill up the gravy boat and put on the table.

Good luck with your Thanksgiving Day feast.  Much love to you and your family from me and mine. 

And Emily, I’ll give you a call tomorrow, but if we aren’t able to make contact, know that I’m loving you and we’re missing you and wishing you were here! Love, Mom xxxooo

Posted by Meg Tilly on Saturday, October 06, 2007 in Recipes