Gravy

Gravy:

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For each 2 cups gravy desired - 

use 3 tablespoons fat, 

3 tablespoons all-purpose flour, 

and 2 cups of liquid. 

Use salt and pepper to taste.

Remove the cooked turkey and rack from the roasting pan. Transfer turkey to a cutting board with a lip to collect juices and let the turkey rest before carving. While the turkey is resting, make the gravy.

Place roasting pan (with the drippings and fat) over two (2) burners on your stovetop over medium heat (always make the gravy in the same pan you used to roast the turkey).

Skim and discard any excess fat from the juices in the roasting pan. See Turkey Gravy Ingredients above for amount of fat to use in your gravy.

An easy way to remove the fat is to pour the turkey juices and fat into a large measuring cup or bowl. The fat will float to the top of the bowl. Skim off all but about 3 to 4 tablespoons fat (the amount you need to make your gravy) and return it to the turkey roasting pan; discard the remaining fat.

Using a heavy spoon, scrape all the dark drippings and any crunchy bits from the sides and bottom of roasting pan. Leave them in your roasting pan as these are what add great flavor and a nice rich color to the gravy.

Add the turkey giblet stock, that you previously made, to the roasting pan.