Turkey Gravy

Anyone that comes from Canadian prairie roots has had homemade gravy. Some of us know how to make it. Most don’t. It is so simple that it seems to scare new generations from trying. The myth that it is full of fat does not have to be true. It is full of flavour. When I have the time, I like to leave the drippings overnight in the fridge, then skim off the solid fat with a spoon. After that, the gravy is guilt-free flavour! most times, however, the gravy is made just after he meat is cooked to be served shortly thereafter. As with our dinner yesterday. See all that flavour in my dad’s mother’s roasting pan?

The key is to get these drippings hot, and to try to disolve the caramlized flavour that has worked its way up the sides of the pan. I put the roaster over the burner and get it boiling and use the steam to release the drippings stuck to the sides of the pan with a good rubber spatula, then, if Chef Sous (Vanja) is available, I have him stir while I make the thickening mixture.

I take a good amount of flour, depending on how much gravy there is. Start with 2 tablespoons if you are afraid you may have too much. I think I have a half a cup in this dish. Then I add enough water to disolve the flour into it. I use a container with a lid that tightly seals and shake the flour and water together until completely combined. Meanwhile, I check on the bubbling gravy, and add some freshly ground pepper and a good teaspoonful of salt. While stirring with a whisk, I take the flour mixture and pour it into the simmering liquid through a seive, stirring constantly. It takes seconds to thicken, it seems, and longer to cook the flour. I stir and cook until it is the thickeness I like, and the flavour I want.

And there you have it. Good, old fashioned, homemade turkey gravy. YUM!