tradtional turkey gravy


 

Erik G

TVWBB Pro
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
 
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.
 
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.
 

 

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