I was requested to include a recipe for
turkey gravy in oldetimecookin. Well, I am more than happy to oblige anyone's
request. Here is one that is in my grandmother's cookbook that I altered a bit to
come out more "smooth". Patience is a virtue when making any kind of gravy
or sauce and I'm sure that this one will please. Enjoy!
Your Host, Brad
The amount of gravy you can make will depend on the size of
your bird and the drippings left over. You can use bouillon to add flavor for a
larger batch of gravy, but I wouldn't.
Making the Gravy
Drain all fat and juice from roasting pan
into a large glass measuring cup. Let stand for fat to float on top, then pour off
all but 1/3 cup of the fat (this is based on a medium sized turkey. For a larger
turkey, you can keep more fat in the measuring cup. Return fat and juice to the
roasting pan (so that you can scrape the good stuff off the bottom). Add 1/3 cup of
flour and stir and scrape until flour is blended in smoothly and the residue on bottom of
the pan is loosened. Add 1 1/2 cups of chicken broth and 1 cup of milk. Place
over low heat, stir constantly, and bring to a slow boil. Boil for about 5 minutes
stirring continually. You can add more liquid if gravy becomes too thick.
Know someone who
would appreciate this recipe?
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