Kelly's Turkey Gravy
Malie's post about the "gravy gene" got me thinking...mostly
because I think gravy is one of the easiest things in the world to
master. I know that everyone has their own method...roux, flour and
water, cornstarch...well, here's what I do:
That's all there is to it. It doesn't take very long and it tastes YUMMY. The browning of the meat to make the stock really adds a lot of flavor.
** I want to mention that the fat separating cup is KEY!!!!
Nothing worse than a big old layer of grease floating on top of a bowl
of gravy! Well, grease AND lumps would be worse, but, if you follow my
directions, you won't have either of those pesky gravy demons! Some of
the fat separating cups, well, THEY STINK!!! Some of the plastic ones
crack the first time you poor hot liquid into them. I had a GREAT glass
one, but, it was glass and it eventually broke. I then found the Oxo cup and it is GREAT!
They have two sizes. The large one is more versatile(4c), if you are
cooking for many people.I use this thing ALL THE TIME! If I don't have
time to let stock cool in the fridge so I can remove the fat from the
top, I just use the cup. One of my favorite all-time cooking tools!