Turkey
1/2 cup each chopped onion, celery, carrots
1/4 cup fat from the roasting pan
1/4 cup flour
Pan juices
About 2 cups turkey broth
Salt and freshly ground pepper
Prepare the turkey for roasting. Before placing it in the oven, toss the chopped onion, celery and carrots into the roasting pan.
Roast the turkey according to your recipe.
Make the broth while the turkey roasts.
When the turkey is done, remove it to a platter to rest while you make gravy.
Pour off all the juices into a glass measuring cup.
Measure 1/4 cup of fat and return it to the roasting pan. Measure and reserve the brown liquid drippings. (Discard the remaining fat or set it aside to make additional gravy for leftovers.)
Scrape the bottom of the pan to loosen the vegetables and baked-on bits. Add the flour to the roasting pan. Blend the fat and flour with a wooden spoon, making a thick, smooth mixture. Over low heat, let it bubble and cook for 2 minutes. This avoids the flavor of raw flour.
Slowly whisk in the reserved brown drippings and enough broth to bring the gravy to the consistency you like, about 2 cups of liquid in all.
Simmer 4-5 minutes until the gravy is thick and smooth. Season with salt and pepper.
Strain into a gravy boat. Makes about 2 cups.
The Secret: Don't guess. Use the proper measures of flour to fat to liquid.
Marlene Parrish
Thursday, November 18, 1999
