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I adopted this wonderful recipe from Mean Chef. It is a perfectly flavored, wonderfully browned gravy.
- When the turkey is done, transfer it to a serving platter to rest and set aside.
- Pour the pan drippings into a 1-quart glass measure, medium bowl, or gravy separator.
- Leave any browned bits in the bottom of the roasting pan.
- Let stand for 5 minutes.
- Using a large spoon, skim the clear yellow fat that rises to the surface and reserve (or pour fat out of separator into another bowl).
- If the drippings don’t seem dark enough, pour half back into the roasting pan and set over two burners.
- Bring to a boil over high heat.
- As the drippings reduce they will darken.
- Pour in the remaining drippings until the liquid in the pan is as dark as you want.
- The amount of drippings will decrease, but the finished gravy will be darker and taste better without having to resort to something from a bottle.
- Remove browned drippings and Add enough stock to the drippings to measure 4 cups total cooking liquid.
- set aside Set the roasting pan on top of the stove over 2 burners on moderately low heat.
- Add 6 tablespoons of the reserved fat to the pan.
- Sprinkle the flour into the pan, whisking constantly.
- Let the mixture bubble, whisking constantly, until it browns, 1 to 2 minutes.
- It is important to let the mixture cook for a minute or two to allow the flour to lose its raw taste, but adjust the heat as needed to keep it from burning.
- Whisk in the cooking liquid, scraping up the browned bits on the bottom of the pan.
- Simmer for 2 to 3 minutes, whisking occasionally.
- If the gravy seems too thin, increase the heat to medium and boil until it is as thick as you wish.
- If desired, strain the gravy through a wire sieve to remove any extraneous bits of drippings.