over the years i have tried various turkey gravy recipes. one of the most important steps to making pan gravy seems to be using the savory drippings from the turkey pan. so, i always do that. another important step to the process is making certain the pan is hot on the stove, prior to adding any liquid to the gravy. i usually use two burners for the large roasting pan. also, it is important to remove the turkey fat from the drippings prior to mixing the pan gravy. a gravy separator works wonderfully for this step. i also use instant wondra flour for this process, as it seems to blend much smoother than other flours.
to start the process, remove the turkey from the roasting plan and slice for the platter presentation. i usually cover the platter with foil and place in the oven to keep warm. then, add about 3/4 cup of chicken stock to the pan and bring up to a brisk simmer. i use a flat whisk to scrape the pan. next i mix 1/4 cup of flour in more chicken stock, about one cup. when thoroughly mixed, i pour this slowly into the simmering mixture on the stove, while whisking. then, add seasonings to taste. i used a splash of pink salt, ground pepper, and a tablespoon of apple cider vinegar. the gravy could be strained if desired. serve with turkey, dressing and any type of potatoes.
this platter features sage and thyme leaves cut from my garden earlier in the morning.