Cover turkey, mashed potatoes, and all your other sides in this glossy, balanced gravy.
The Hardest-but-Still-Really-Easy-and-Much-Better-Way: Add Turkey and DrippingsYour turkey gives off plenty of flavorful liquids and solids while it's roasting. Look at the bottom of the pan when the turkey is done—see the browned bits in there? That's called fond, and it's an instant gravy-enhancer. While your turkey is resting, place your roasting pan over a burner and pour in some stock.
While you're at it, through in the turkey neck and gizzards that came with the bird to the stock as it simmers. This'll boost turkey flavor even more.No matter how you make your gravy, you want to make sure to thicken it the right way so that it comes out smooth and clean-tasting, without any gloppiness or starchiness.
There are two keys to this process. First is the ratio of flour and butter to liquid. I like to go with two teaspoons to one tablespoon of butter, plus one tablespoon of flour, per cup of liquid, letting it cook down a little bit to thicken. So, for a quart of stock, I melt three tablespoons of butter over medium heat, then vigorously whisk in a quarter cup of flour and cook the mixture until it's pale golden brown to remove any uncooked-flour flavor..
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