Turkey Gravy

As time allows, I'm posting the remainder of my Thanksgiving fixins'. One of the most comforting parts of the meal is eating the velvety gravy....on the turkey, on the stuffing, on the vegetables!

Making gravy is not rocket science, just have a good eye when making your roux and keep on stirring and you'll have lump-free turkey gravy!

Turkey Gravy

• Drippings from a roast turkey
• 5 cups turkey stock or deglazed stock & drippings
  
• 6 Tbsp. flour
• 3 Tbsp. unsalted butter
• salt & pepper to taste
• dash of garlic powder

1. Transfer your turkey to a platter to rest. Place the pan back on the heat and deglaze the brown bits with white wine or some water and scrape to loosen the brown bits. Now pour all the drippings into a meauring cup. Leave the brown bits in the bottom of the cup...that's tasty stuff!
2. Let the drippings stand until the fat rises to the top of the measuring cup. Spoon off the fat and reserve.
3. Place a sauce pan on medium-high heat and add your butter. As soon as it bubbles, add your flour and constantly stir until the flour has cooked and has turned a light brown colour. Add your stock/drippings to the pot and bring to a soft boil. If you encounter lumps, use a potato masher to break up the lumps and then continue stirring.
4. Simmer your gravy until you achieve your desired thickness. Check for seasoning with salt and pepper and if you like, some garlic powder can add a nice dimension too!
   

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