This recipe is a simple gravy recipe heavily inspired by this recipe from the Lincoln Culinary Institute.

Ingredients

• 3 cups of water
• 3 tablespoons of flour

Steps

1. Pour water (3 cups) in pan where turkey was cooked & scrape drippings.
2. Pour pan contents into large measuring cup via strainer and wait for fat to separate (around 10 minutes).
3. Capture fat w/ladle & pour into pot.  It should be about 3 tablespoons (supplement w/butter if necessary). You can use a fat separator if you have one.
4. Pour remaining liquid into second pot & bring to a boil.
5. Add flour (about 3+ tablespoons) slowly to fat & stir until it becomes a paste.  Cook for 30 seconds or so until it becomes a blond rue (will become darker & smell less raw).
6. Spoon rue to liquid one spoonful at a time & whisking vigorously until rue is dissolved.  Wait for liquid to come to a boil again & then continue adding spoonfuls of rue until rue is finished.  Gravy should be remain a little thin to allow for reduction.
7. Reduce to medium high heat & keep simmering until gravy is reduced to a more gravy like consistency.  Keep whisking every so often & remove any impurities that appear.
8. Taste & determine whether more salt or pepper are required.

Posted by: jack