Turkey Gravy

The basics for this gravy can be applied to any and all gravies. This is a perfect accompaniment to roast turkey and roast potatoes at thanksgiving or Christmas time.

There are many ways of making gravy, but this is a very simple, easy way that does not take a lot of preparation time. The reason I have come up with this way of doing it is that very few turkeys, or chickens for that matter, come with giblets inside nowadays. So we need to make up for that lack. If this is to go with a roast turkey, when you are preparing the turkey, cut off any loose skin around the neck of the turkey to use in the gravy. If the giblets are included, we will use them too.

You will need:

Equipment:

• A sharp knife
• A cutting board
• A medium size saucepan
• A wooden spoon
• A gravy boat

Ingredients:

• 4 tablespoons butter
• 2 table spoons flour
• 1 large onion, sliced
• 2 pints stock
• Giblets from a turkey if possible
• Salt and pepper
• A dash of Worcestershire sauce

First, peel and slice the onion. Next melt the butter in a saucepan. Now, add the sliced onion and cook for about 10 minutes until beginning to brown. If you have giblets, wash them and throw them in after about 5 minutes. If the giblets includes the neck, so much the better, throw that in too. Now, add the flour and cook for 2 minutes.

Take the sauce pan off the heat and slowly add the stock, stirring all the time. Do not stop stirring. Keep going until all the stock is added. Return to the heat and bring to the boil, stirring, stirring, nit stopping with the stirring. Did we get that? Do NOT stop stirring. When the gravy comes to the boil, it should start to thicken. Turn the heat down very low, add a little salt and pepper for taste, a dash of Worcestershire sauce for color and then simmer for about an hour. You can’t really overcook this. When the turkey is ready, use a slotted spoon to remove the giblets from the gravy. (If you didn’t use giblets, don’t bother removing them ☺

Now, when the turkey is ready and is taken off the roasting pan and placed on the cutting board, pour all the juices in the pan or foil into the gravy mix and bring back to the boil. When the turkey is carved, if there are any little bits and pieces left on the cutting board, throw them into the gravy as well. It doesn’t make sense to waste them

Serve with roast turkey, roast potatoes and whatever else your heart desires for thanksgiving dinner.

Bon Apetit!