Turkey Gravy. It's one of the highlights of our Thanksgiving dinner. The turkey is great and the stuffing and mashed potatoes are always delicious. But, everyone always raves about my turkey gravy recipe. It's like having a Christmas tree and then not putting on any lights. My turkey gravy always is hot and tasty as I prepare it while the turkey is resting and firming up.Here is my turkey gravy recipe. It is easy to prepare and will be the best turkey gravy that you have ever made.

PREPARATION...STEP ONE WHEN YOU ARE CLEANING THE TURKEY

1. Remove the giblets bag and neck from the cavity of the turkey.
2. Thoroughly wash and rinse giblets and neck. Discard the liver.
3. Put giblets and neck into a 3 1/2 quart saucepan and fill completely with water.
4. Bring to a boil.
5. Add 3 tsp. of kosher salt.
6. Put on a very low simmer and simmer for two hours on stove uncovered.
7. After two hours, replace evaporated liquid loss with one 14 1/2 ounce can of chicken stock.
8. Cover pan and simmer for one hour more.
9. This is your "turkey broth". You can discard giblets or chop fine for use in the gravy. I just discard the giblets, along with the neck, as all the flavor is now in the broth mix.

INGREDIENTS FOR TURKEY GRAVY

1. 3 quarts of homemade turkey broth from above.
2. 2 cup of drippings from your roasted turkey pan.
3. 1 1/4 cup of unsifted all purpose flour.
4. 2 tsp. of kosher salt.
5. Freshly ground black pepper to taste.

DIRECTIONS FOR TURKEY GRAVY:

1. Measure two cups of drippings from the roasting pan.
2. Pour the two cups of drippings into a sauce pan.
3. Slowly stir in the all purpose flour into the drippings over medium heat.
4. Cook over medium heat until smooth.
5. Remove from heat and stir in all the 3 quarts of home made turkey broth.
6. Return to high heat and bring to a boil. Stir constantly. Be patient with this step.
7. Continue to stir sauce pan while it comes to a boil and add the salt and pepper right as it starts to boil.
8. After it reaches a boil, lower heat to medium low and simmer uncovered for 5 minutes.
9. I cheat and add about three tablespoons more of the roasting pan drippings during these last five minutes.
10. Stirring the mix while it comes to a boil is essential for a smooth gravy.

Ta Da! Perfectly smooth, rich tasting turkey gravy. If you like the colour of your gravy to be a bit on the dark side, add 1/2 tsp. of Kitchen Bouquet. But, I never do. When I add the flour to the pan drippings in Step# 3 of "Directions For Turkey Gravy", I keep the saucepan over medium heat until the drippings/flour mix turns an auburn color. Give it time. Your "roux" will turn darker if your cook it longer before you add the turkey broth.

This gravy will take about 20-25 minutes to cook. If you want to start making your gravy earlier than when you take out the turkey, use a baster and remove one cup of the drippings from the roasting pan. Just be attentive and follow the directions and you will be absolutely thrilled with the taste, texture and appearance. Enjoy the Thanksgiving holiday with your family and friends and may there be an abundance of good health and happiness in your life.