Thanksgiving Gravy – A MUST Have.
At Thanksgiving, as we all help to make the meal special, I always hear, “Mom, will you make the gravy.” I always make the gravy. It’s not that hard, but of course I grew up watching my Mom do it, so I just follow her example. Even though my family grew up watching me make gravy, for some reason they always ask me to do it. I’m honored.
Always honored,…..even like the time I had a total hip replacement the Monday before Thanksgiving. Dinner that year was on Saturday instead of Thursday so I could get home and be settled in for “dinner”. While I was enjoying the warm air and sunshine on the back porch and a glass of my favorite wine, my adult children came to me, “Mom, we don’t know how to make gravy. We have everything else done, but not the gravy. Can you do it? Please?” So, after they assembled the ingredients to my direction and promised to help me, I grabbed my trusty walker, hobbled into the kitchen, and stood in front of the stove, making and stirring gravy. I was so excited I could make it for us, after all I had been through that week. It was an honor to be asked.
Now it’s time for all to learn. No real recipe, just flour, brown pan drippings, salt and pepper and liquid, such as broth.
Making broth begin hours before by adding water and the neck and giblets of the turkey, 2 green onions, tops of 2 celery stalks, some parsley snips, and salt to a small pot, cooking the ingredients into a turkey broth while the turkey bakes in the oven.
When the turkey is done baking, remove it to a cookie sheet or other tray and place the baking pan with the lovely browned drippings on the stove top.
If there is a lot of grease/oil left in the pan, removed the drippings into a large mixing cup, discard the most of the fat that will rise to the top of the container and return the “good” stuff to the turkey roasting pan.
As the flour begins to thicken and pick up all that nice brown stuff from the bottom and sides of the baking pan, slowly add the turkey broth stirring constantly until the mixture is smooth and begins to bubble.
More broth may be added until desired thickness is reached. (If you run out of turkey broth, consider using canned chicken broth or just the water left over from boiling the potatoes for mashed potatoes.)
Note: For the gravy beginner who is nervous about “lumps” in their gravy, use the cool (not hot) liquid mixed with flour in a jar, close the lid and shake. Pour into the the drippings, stirring constantly until desired thickness is reached. NO LUMPS.
Pour into sauce pan and keep warm.
Salt and pepper to taste.
Nothing fancy, nothing hard. Just a slow and careful process. We like lots of gravy for our meal and left overs, so don’t be concerned it you’ve made a lot.