Page 30 - SCMHCC Holiday Favorites Cookbook

PERFECT TURKEY GRAVY - PART 2

1. Place a colander over the stock pot you just emptied and with a spider, scoop out solids
into colander. When the roasting pan is light enough to lift, pour all of the liquid into the

colander and pot. Pull the colander out letting the liquid drain into the pot and try to
squeeze out every last drop, crushing and pressing the cooked vegetables to give up their
liquid. Then discard solids.

2. Skim off the fat that floats to the top of the stock. What is left should be two quarts of
turkey stock. Reserve one quart of stock for Step #18 in our Perfect Roast Turkey recipe
and heat the other quart to a low boil in the same pot. Add the browning and seasoning

sauce.
3. While stock is getting hot, melt the stick of butter over medium heat in a medium pan and
add flour. (If you like your gravy on the thicker side, add a few more tablespoons of flour

to the butter) Stir with a wooden spoon and cook over medium low for about four minutes
until the raw flour smell is gone. This is called a roux.

4. Add all of this to the hot stock whipping briskly as you add. (Normally stock should be
added to roux, not the other way around but as long as you whip while adding and they
are both hot, it should not get lumpy. If it does, just strain before serving).
5. Taste and adjust seasonings.