Sunday, January 16, 2005

Turkey gravy

Drain most of the fat from the roaster--leave about 1/3 cup. Put the roasting pan on the burner and blend in about 1/3 cup of flour. Cook it, while stirring, for a few minutes to rid it of a raw flour taste. Add about 4 cups of unsalted turkey giblet water and whisk vigorous until it thickens and there are no lumps. Taste for salt; if you use a brined or kosher turkey it won't need any. Pour it into a small saucepan and continue to cook it for about 20 minutes. Turkey gravy should be on the thin side since it thens to thicken up as it stands (the flour continues to absorb water for a while). It it is too thick add water; if it is too thin, thicken it with a paste of softened butter mixed with flour added a little at a time and whisked in.

Makes about 4 cups

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