Turkey Pan Gravy
- Turkey broth (recipe of sorts, included. Keep reading)
- Wondra flour (yes, buy this)
- White pepper
- Salt and pepper to taste
Okay, the turkey has been removed from the pan and is resting comfortably. Skim the big greasy globs of fat from the roasting pan and place in a medium sized saucepan (there should be about three tablespoons or so of fat, depending on the size of your bird). Next, take an equal amount of Wondra flour and add to that turkey grease (I know this sounds yucky, but you have to trust me). The heat should be about medium high and you need to whisk away to your heart’s content until the roux (pronounced ROO) is golden and thick, and naturally lump-less. This roux procedure will take you all of five minutes-very easy, you can’t mess this up. Set your beauteous roux aside.
< Now back to the roasting pan. Add a cup of your reserved turkey neck stock to the roasting pan and turn up the heat (you will probably need two burners for the job) and bring it to a boil. Using your wire whisk, scrape up all the browned bits off the bottom of the pan. Those browned bits contain concentrated turkey flavor that will make your turkey gravy absolutely to die for. Don’t skip this step. Now add all the golden roux in the saucepan you just made and whisk like your life depended on it. In just moments, a beautiful, velvety bronzed gravy should be emerging and filling you with the joy of accomplishment.
add a package of dry turkey gravy mix (and the accompanying water)
Mix & cook down