Making Gravy

It’s fairly simple, really. But many of us only serve gravy during the holidays and could use a review of the basic technique.

Begin by removing neck and giblets from bird. Separate liver from other giblets and save in refrigerator for another meal. Place remaining giblets and neck in two-quart saucepan. Add four cups water and bring to boil over high heat. Cover, reduce heat and simmer until tender, about 1 1/2 hours (Step 1).

Strain and reserve stock. Discard neck, chop giblets, cover and refrigerate.

When turkey is roasted, remove from oven and transfer to platter. Lightly cover with foil and let stand approximately 20 minutes to allow juices to set before carving.

Meanwhile, add one cup reserved stock to drippings in roasting pan (Step 2). Place pan over medium heat and scrape browned particles free from bottom with wooden spoon. Pour mixture into measuring cup (Step 3) and let fat rise to top.

Skim fat off with spoon. Or use measuring cup that is specially designed for separating fat. The cup has spout at bottom, which allows drippings to be poured out while fat floats (Step 4).

To make two cups gravy, place one-quarter cup turkey fat in saucepan. (Should there not be enough fat, add butter.) Discard any remaining fat and add enough reserved giblet stock to skimmed drippings to equal two cups.

Heat fat over medium heat. Stir in one-quarter cup flour (Step 5) and cook, stirring, until bubbly. Remove from heat.

Gradually pour in dripping/stock mixture, stirring constantly (Step 6) with wire whisk. Return pan to heat and cook, stirring, until gravy boils and thickens. For thinner gravy, add more broth. Stir in giblets and season to taste with salt and pepper.

Note: Giblets may be omitted from gravy, and canned chicken broth may be substituted for homemade broth.