Gravy’s easy to pull together when stock’s made a week or more ahead of time. Chill it overnight and the hard layer of fat on top is then easily removed; freeze stock if necessary.
At serving time, you may find that gravy thickens as it sits. If it’s thin at first, it’ll probably be perfect by the time it’s served. If it seems thick add more stock or water. Another tip: After making the gravy, pour it into a gravy boat and cover with plastic wrap, microwaving just before serving. Microwaving the gravy boat is easier than making sure the saucepan doesn’t scorch. (Just don’t microwave any chinaware that has gold or silver paint on it.)
- One 12-lb. (approx.) turkey
- 1/2 c. (approx.) turkey fat and drippings
- 1/2 c. all-purpose flour
- 1 quart turkey or chicken stock, preheated
- 1 tsp. salt
- 1 tsp. white vinegar
- 1/2 tsp. black pepper
1. Try cooking turkey “upside down,” with breast facing down instead of breast up. More of the cooking juices soak downward, leaving the breast meat moist and tender. Basting is not necessary this way. Roast until done: > One 12-lb. (approx.) turkey
2. Set cooked turkey aside, using roasting pan to make the gravy in. For gravy, pour off excess turkey fat from pan, leaving: > 1/2 c. (approx.) turkey fat and drippings
3. To pan, add, mixing until smooth: > 1/2 c. all-purpose flour
4. To the thick mix of flour and fat in the pan, slowly add: > 1 quart turkey stock, preheated
5. When mixture’s smooth, pour the mix into a saucepan; bring to a boil, then simmer 2 minutes. Add: > 1 tsp. salt > 1 tsp. white vinegar > 1/2 tsp. black pepper
6. Serve gravy hot.