PPs all say to use flour, but it's so much easier to use cornstarch. No worrying about lumps.

http://www.argostarch.com/Recipe/Easy_Gravy

If you like lots of gravy, use the drippings and also make extra turkey broth by simmering the neck and giblets, but not the liver, with an onion and other veggies, for an hour or two or more.

http://www.finecooking.com/videos/how-to-make-turkey-giblet-broth.aspx

Anonymous wrote:

I'm not blind.

OK, I'll give you my process for making drippings gravy - it'll look complicated because I'm typing everything out in beginner steps like I did for my sister 2 years ago when I got a panic call on Thanksgiving day, but it's really not hard.

1. When the turkey goes into the oven, put the neck, a quartered onion, and a few slices of celery in a small pot. Cover with water, and simmer for a couple of hours. When it's ready, remove the neck to cool; strain the broth. Shred the turkey meat off of the neck and reserve separately. Alternatively to this whole step, buy a quart of chicken broth.

2. When the turkey comes out of the oven, pour the drippings into a fat separator. If you don't have a fat separator, pour them into a glass measuring cup or deep bowl. The fat will separate into a oily-looking layer on top of the juice.

3. Once it settles, separate the fat into a different container. If you have the fat separator, this is easy. If not, just use a metal spoon to skim it off and dump it into another bowl, or stick a turkey baster deep into the bowl to suck the juice out, and transfer it to a separate bowl, leaving the fat in the original one.

5. Add enough of your broth to the "juice" part of the drippings to make 2-4 cups, depending on how much gravy you want (I like to make a LOT of gravy).

4. In a smallish pot or deep skillet, heat up about 2-4 Tb flour - one for each cup of broth. Over med/low heat, add an equal # of Tb of flour, whisk until it turns amber-colored. Slowly add the broth, whisking constantly.

5. Once it's all bubbling, turn the heat down as low as you can - you want it barely simmering. If it gets lumpy (usually from too much heat), take it off the burner and whisk like crazy until it smooths out. Add the shredded turkey meat from the neck. Simmer for at least 15-20 minutes, or until you're ready to eat - it won't hurt it to simmer for much longer than that.

6. Taste before serving. If it's too thick, add a bit more broth (or water if you're out of broth). Add salt and pepper as desired. If it's too thin, turn the heat up to medium and whisk constantly until it thickens. If you REALLY screwed up the ratios and it's still way too watery, combine 1 Tb flour and 1 Tb fat in another saucepan, heat and whisk to make a roux, whisk a cup of the gravy into the roux, then stir the whole thing back into the gravy pot.

You can also add the giblits with the neck. When you remove the neck and shred the meat from it, chop the cooked giblits into tiny pieces. Add them with the shredded meat. Or, you can skip all of the meat if you prefer a smooth gravy.

The prepared gravy at Whole Foods is good. In the deli section. I'd go for that before Trader Joe's.

Buy the trader joes, get everyone out of the kitchen, and add some of the drippings, some extra seasoning and a good splash of white wine, so it's not too thick (dead giveaway). They will think you're an amazing cook. When they ask what you did, you say you don't know -- just the regular stuff but the turkey was extra juicy this year.

Anonymous wrote:

Anonymous wrote:Just buy some; you are not ready grasshopper.

Sage advice. Buy some as your back up, but give it a try b/c it is pretty easy.
http://www.marthastewart.com/994153/turkey-gravy-made-pan-drippings

If it doesn't work, no harm done, just go with your back up. (You can do this. I believe in you.)

+1

2 TBS Flour, 2 TBS Drippings. Pour off rest of fat. 1 cup water into the roaster, on stove top, scrape. Add flour/drippings mixture, whisk, thicken, serve.

Anonymous wrote:Just buy some; you are not ready grasshopper.

Sage advice. Buy some as your back up, but give it a try b/c it is pretty easy.
http://www.marthastewart.com/994153/turkey-gravy-made-pan-drippings

If it doesn't work, no harm done, just go with your back up. (You can do this. I believe in you.)

Just buy some; you are not ready grasshopper.

Anonymous wrote:

Anonymous wrote:I saute an onion in butter. Then add an equal amount of flour. Stir to cook out the flour taste. Add turkey drippings and chicken stock (about 2 cups total). Whisk while doing this. Season with salt and pepper.

stupid question: how do i get the drippings without getting too much fat?

I have a fat separator, but you could use a turkey baster to get the drippings without the fat.

Anonymous wrote:I saute an onion in butter. Then add an equal amount of flour. Stir to cook out the flour taste. Add turkey drippings and chicken stock (about 2 cups total). Whisk while doing this. Season with salt and pepper.

stupid question: how do i get the drippings without getting too much fat?

Buy it from balduccis.

I saute an onion in butter. Then add an equal amount of flour. Stir to cook out the flour taste. Add turkey drippings and chicken stock (about 2 cups total). Whisk while doing this. Season with salt and pepper.

seriously. And last year I didn't end up making it after our turkey ended up on the kitchen floor. don't ask --almost ended my marriage. Anyhow, take two. Is there an easy gravy recipe with or without the turkey trimmings???