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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Turkey Gravy Recipe

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This recipe for Turkey Gravy is from Elizabeth and Collier's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Drippings from Turkey
Cornstarch
Cold Water
Round Coiled Whisk
2c. measuring cup
Directions:
Directions:
Once my turkey is done, I lift it out of the pan and place it in the lid of the roaster and cover with foil. I make my gravy in the pan the turkey was baked in. Start by using a round spiraled whisk to mix up up the drippings from the turkey. Place 1/3 to 1/2c. of cornstarch in a 2 cup measuring cup; then add 1 1/2 c. of cold water, stirring until the cornstarch is dissolved. Heat for gravy should be set on medium low...you do not want it to boil as it will deplete your drippings. Start pouring in your cornstarch a little at a time, stirring constantly with your whip. You keep adding the cornstarch until your gravy starts to thicken up...if it gets too thick you can always add a little more water. There will be a layer of "grease" that you can use a separator to help remove...or you just stir and pour on your meat, potatoes, dressing and hope you don't have a gallbladder attack! Considering I only serve 2-3 times a year...seems no one has suffered up to this point.
Personal Notes:
Personal Notes:
I can't say I learned this from my mother...this has simply come from my years of trying to make gravy and have found this is what has worked for me and the family, to include Tom & Collier.

 

 

 

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