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Gravy from scratch is made flavorful by the drippings from the turkey roasting pan. There are usually bits of meat that have fallen into the pan, which add flavor to gravy. There is also a lot of grease that needs to be removed.
The online cooking magazine Fabulousfoods.com lists several common gravy problems and ways to eliminate them.
* Gravy is lumpy. With a whisk rotary beater, beat the gravy until smooth. If all other attempts fail, use a food processor, strainer or blender. Reheat, stirring constantly. Serve.
* Gravy is too salty. If the over salting is slight, add several raw potato slices and cook until the potato slices are translucent. Remove and discard the potato before serving. If the over salting is severe, the gravy can only be repaired by increasing the quantity. Prepare another batch, omitting salt. Blend the two together.
* Gravy is too light in color. Add 1/2 teaspoon instant coffee.
* Gravy is not thick. If time permits, allow the gravy to continue to simmer on the stove top, and some of the liquid will evaporate. If time does not allow, mix the following thickening agents as indicated: Blend 1 teaspoon of cornstarch per cup of liquid in cold water. Stir until dissolved, then mix into gravy. Continue to cook and stir to eliminate the cornstarch flavor. Or make a thin paste of flour and cold water, stir into gravy and continue to cook to eliminate the raw flour flavor.
* Gravy is too thick. Slowly whisk in more broth until the desired thickness is achieved.
* Gravy is greasy or fatty. For an immediate fix, the fat can be skimmed off the top or soaked up with a fresh bread slice. If more time allows, chill the gravy, skim off the fat and reheat the gravy until it bubbles.
Gravy may be the easiest thing on your Thanksgiving menu to cook.
All you need is decent chicken or turkey stock (even a good canned broth will do) and the drippings from the turkey.
Once the roasted turkey has been set aside to rest before carving, follow this basic recipe for foolproof gravy.
Turkey Gravy4 tablespoons turkey fat (from the drippings)
4 tablespoons flour
About 2 cups turkey stock, chicken stock or chicken broth, heated until almost boiling
Defatted drippings from the turkey-roasting pan to taste
Salt and freshly ground black pepper to taste
Heat the turkey fat in a medium saute pan or pot over medium heat.
Whisk the flour into the fat and cook for 2 minutes. Add the hot stock or broth, whisking to combine. Continue to heat, whisking occasionally, until the gravy simmers and thickens, about 5 minutes.
Add the defatted drippings and salt and pepper to taste and strain if desired.
If the gravy is thicker than you would like it, thin with a little more stock. Serve immediately.
Makes about 2 cups; 8 servings.
Source: Washington Post