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Turkey Gravy Recipe

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This recipe for Turkey Gravy is from The Yaras Family Cookbook Project, 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:  
Pan drippings from roasted turkey
Up to 5 cups turkey stock
2 cups potato water, reserved from boiling potatoes
⅔ cup turkey fat
⅔ cup flour
1 can (12 ounces) evaporated milk
1 teaspoon smoked tabasco sauce
Salt
Pepper
Directions:
Directions:
Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and reserve the ⅔ cup of the fat.

Straddle roasting pan across 2 burners, then add 1 cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into the measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 5 cups. Mix with the potato water. Bring to a boil in a large pan.

In a 4-quart heavy pot, whisk the fat and flour until no lumps remain. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking constantly, until thickened. Add milk and any turkey juices accumulated on platter. Season gravy with tabasco, salt, and pepper.
Personal Notes:
Personal Notes:
Gravy is one of the dishes we make a different way each time. Typically, we use all of the fat and drippings from the roast turkey and freeze leftovers. Sometimes we use all stock, all milk, or even water. Feel free to add some white wine or apple cider vinegar and experiment to find what taste best to you. You can make turkey stock from the giblets, neck, and wing tips.

 

 

 

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