A roasted turkey is incomplete without the gravy -- and if you're getting your gravy from a can or packet .... you're missing out! Here, discover easy how-to for making delicious gravy from scratch -- including tips for keeping your gravy lump-free:
- After you roast your turkey, scrape the bottom of the pan to loosen up the brown bits. Then pour the pan drippings and bits into a tall, narrow container.
- Add two ice cubes to rapidly cool down the liquid; this will allow the fat to come to the top.
- Use a ladle to remove the fat and discard it.
- Next, pour the drippings into a sauce pan. (If you think you're short on drippings, you can add a can of broth.)
- Bring the drippings to a boil. Meanwhile, pour one cup of corn starch or flour into a small bowl.
- Now, you're ready to take the steps that will prevent lumps in the gravy: First, dilute the flour or cornstarch with two cups of water, stock or wine -- whichever you prefer. Stir until smooth. (Diluting the starch helps prevent the source of lumps from the start). Second, use a whisk to slowly whip the starch mixture into the boiling drippings.
- Allow the mixture to come back to a boil, then simmer for about 10 to 12 minutes. This allows the starch to reach its maximum thickening power, and it cooks out the starchy taste.
- Finally, add salt and pepper for seasoning.
Tip: A common gravy mistake is to over-salt, so add salt gradually and cautiously. If you do oversalt, however, here's an easy fix: add a peeled and chopped raw potato to the gravy. Cook for about five minutes, then remove the potato -- and the saltiness!
And that's it -- always keep in mind that the three most important steps to perfect gravy are:
- Chilling the drippings and skimming off the fat.
- Diluting the starch to keep the gravy from getting lumpy.
- Using a whisk to add the starch to your stock.
Following these steps will give you lump-free, savory gravy every time!
| 
