Page 207 - Turkey Book from Meathead

e think we have made a strong case for a thin
gravy that actually penetrates meat, but if you absolutely must make traditional thick gravy, here's how:
1| Make a roux. Take about 4 tablespoons of melted turkey fat and/or butter and put it in a saucepan over medium heat with 4 tablespoons of flour (the ratio is 1:1). Flour tastes better than cornstarch if you do this properly. Whisk the flour until the mixture is smooth, and keep whisking until it starts to turn pale amber, about 3 minutes. This is called a medium roux. The browning cooks the flour and kills the pasty flavor. You can make it richer by cooking it longer and letting it get darker, but don't let it turn brown.
2| Add drippings. Slowly pour 1 cup of the smoked turkey drippings into the roux, whisking it over medium heat as you pour, and keep whisking until it thickens and all lumps are gone.
3| Taste it before you add anything. You will probably want to add another cup of the thin gravy. You should not need to add salt and pepper. This should make the traditionalists
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