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Erik G
11-19-2007, 12:14 AM
I will be making the gravy this year. What's the general ratio to making gravies? Is it 2 tbls of flour and 2 tbls of fat (what is recommended, butter or the fat from the turkey drippings?) for every cup of liquid or 1 tbls of flour and 1 tbls of fat for every cup of liquid?

Erik

tjkoko
11-19-2007, 02:36 AM
When using flour for making gravies and sauces, the use of either cake or pastry flour is highly recommended over the use of all-purpose/bread flour. The former contains more starch (thickener) and less protein than the latter.

As a result you'll get a gravy or sauce with a much smoother texture.

K Kruger
11-20-2007, 05:06 AM
I make one that can be done in advance, based on roasted giblets, wing tips, neck, vegs--with plenty of wine, chicken stock plus thyme and sage. I use less flour than most as I depend on reduction for some thickening and for flavor concentration.

CI has a similar approach. I roast the wing tips as well, my spicing includes sage, and I add a hefty dose of drippings from the roasting pan but the proportions are similar and the approach is the same. See here. (http://tvwbb.infopop.cc/eve/forums/a/tpc/f/4880069052/m/4180093152?r=4180093152#4180093152)