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To make the best tasting turkey gravy you need three things; well-seasoned fat, flour, and a good rich broth. For each cup of finished gravy you will need one tablespoon of fat, one tablespoon of flour and one cup of broth. Start by making up some rich turkey broth. You can use the turkey neck, heart, gizzard or other parts usually found packed inside the turkey cavity. Add some minced onion, diced celery and 0.5 little spoon salt in enough water to cover, simmer until vegetables are tender. Dice the turkey liver, add to the broth and cook for about 15 minutes. 

You can use the turkey bones if you like. The turkey bones yield much more broth, just add more onions and celery to the pan. You will have to cut the turkey ahead of time, which means no whole roasted turkey sitting on the table waiting to be carved by the host or hostess. Ensure you use the drippings from the roasting pan, as gramps always said “that’s the goodies”, just after you have removed the cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sift into a 4-cup glass measuring cup. Add 3 big spoons of corn oil to the bottom of the roasting pan. Stir around to get out the brown bits that have baked on. Add to your turkey drippings. “Wash” the roasting pan out with the turkey broth if it is made or add water your intending to use in the broth if you have not made it yet. The trick is to understand how many cups of broth you have and if you have enough fat. Remember you will need one big spoon of fat, one tablespoon of flour and one cup of broth for each cup of finished gravy. 

If you are light on broth you are able to add some canned chicken broth. If you are light on fat you are able to add a bit of corn oil. You can save the remainder of your broth for storing and warming up the turkey. Here are some more tips to making great tasting gravy : First take the measured fat and mix with the right quantity of measured flour in a medium saucepan. Make sure you have covered all the flour with fat and blended it well. 

Place on burner. Slowly bring the flour and fat mixture to the boil until it begins to smell slightly salty. It will be bubbly; the color will be a light brown. Next remove pan from burner ; stir in all the measured liquids. Eventually return the pan to the burner, again, slowly bring this to a low heat. Remember you already cooked the flour in the fat so all you must do now is stir this until it thickens up to your liking. You can let it stay sort of thin or let it cook out till it is thicker than your Mashed potatoes. The choice is yours.

For more easy to make recipes, visit cooking101.org and also read about how to make turkey chili.

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