Turkey Gravy
with Pan Drippings

Homemade Turkey Gravy with pan drippings How to Make Butterball Turkey pan drippings

milk or broth
1/2 cup flour or 1/4 cup cornstarch
 Turkey gibblets (if desired)

1. Pour Turkey drippings into 4-cup measuring cup. Place 1/4 cup fat from drippings back into roasting pan or saucepan. Spoon any remaining fat from drippings and discard. Add broth or milk to drippings to make 4 cups.

2. Blend 1/2 cup flour (1/4 cup cornstarch) into fat in pan. Gradually blend in liquid until smooth. Bring to a boil, stir and simmer about 5 minutes. Add finely chopped cooked giblets, if desired.

Yield: 4 cups gravy


What you need to remember about gravy; that my mother-in-law taught me, the trick to good gravy is the stirring; in other words, don't just throw it together, and start something else, stand there and stir it until it is done. I have also found when making gravy; if I mix the flour and water, or cornstarch and water, that if it looks like (children's school paste, only thinner) than you have the right mix. Always mix flour/water or cornstarch/water; cold, this helps prevent lumps. Add your liquid to the cold mixture than heat, till it thickens to what thickness you want. If it starts to boil and it is still not thick enough, set it aside and make some cornstarch/water paste add to the gravy made, reheat. If it is to thick, add more fluid; your water or milk. How do people just throw in things and cook? You will to as the years pass. My grandma's cook book actually says a pinch of this and a handful of that. Really depends on those hand sizes. Ha ha. But look at the cook books now, we really have come a long way.

Hey there are some great instant mixes now to. I can remember when my Mom told me; it was just plain laziness to use mixes and not cook from scratch; in the 70's she changed her mind, but all holiday meals were made from scratch.