Gravy. A staple of the Thanksgiving table. Easy to make. Even easier to screw up.
There are lots of methods for thickening. Corn starch, roux, or flour right into the drippings. The last method is essentially like a quick roux.
I've struggle over the years to get it right. Too thin, too thick, lumpy. All by products of not doing it right. To share a nearly fail proof method we lean on old standby, Betty Crocker. Hey, if it works, don't fix it.
Ingredients
1/4 C turkey drippings (fat and juices from roasted turkey)
1/4 C Gold Medal™ All Purpose Flour
2 C liquid (juices from roasted turkey, broth, water)
1/2 tsp salt, or less, if using turkey drippings
1/2 tsp ground white pepper
Directions
Pour drippings from roasting pan into bowl, leaving brown particles in pan.
Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.)
Stir in flour. (Measure accurately so gravy is not greasy.)
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
Stir in liquid. Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in salt and pepper.
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