Grans Gravy

Happy Wednesday Lovelies...

And what a busy day its been! But all the food prep is done... and the turkey is cleaned and ready to stuff. I really dont like leaving a stuffed turkey overnight .. so I will do it in the morning.

Photo: 1940

The pressure is off.. and Im quite looking forward to tomorrow

MrD is the master of carving the turkey but if anyone needs help.. here's a 1940s video showing just how its done

And of course you can't have turkey without a good gravy. For years I used to go to the trouble of making a giblet gravy... but these days I go for a easier version. This recipe that my gran taught me is simple and uses the usual gravy technique of a roux to make a rich sauce with very few ingredients.

Last Years Thanksgiving Meal

1/4 cup reserved turkey fat (skimmed from the drippings)
1/4 cup all-purpose flour
2 cups liquid (turkey drippings plus water, potato water. or chicken/turkey broth)
Salt and pepper to taste 

• Pour the drippings from the turkey roasting pan into a bowl 
• Let the fat rise to the top and skim off 1/4 cup of the fat
• Reserve the remaining liquid for the gravy stock.
• For the Roux. put the measured fat to the roasting pan (or a saucepan) over medium heat. 
• Whisk in the flour until the mixture is smooth and bubbly. 
• Continue cooking for a minute or two to get rid of the starchy taste and lightly brown the roux.
• Gradually whisk in the 2 cups of liquid (drippings + broth/water). 
• Whisk constantly to prevent lumps.
• Bring the mixture to a boil, whisking constantly
• Cook for about one minute until it has thickened to your desired consistency.
• Remove from heat and season with salt and pepper to taste.