Grans Gravy

Happy Wednesday Lovelies...

Photo: 1940

And what a busy day its been! But all the food prep is done... except the potatoes. I really dont like leaving them overnight .. so I will do them in the morning.

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.Add 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.