Everyone should know how to make a gravy. It is what makes the Turkey less dry and add flavor to any meat. Experiment and add the seasonings you enjoy.
Beef, lamb, pork or poultry all use the same basic gravy recipe. The difference in color and flavor is with the drippings from the meat after it is cooked. When meat is finished cooking, remove from cooking pan and place onto a serving dish to rest. Loosely cover with aluminum foil to keep warm. Meat should always ‘rest’ for at least 10 minutes so the juices incorporate into the meat before you start slicing it to serve.
If drippings have a lot of fat, remove most of it by skimming off the fat from the top of the drippings. You do need a few tablespoons but not more than that. Too much fat just makes it greasy and does not add to the flavor.
Put pan on top of stove and put burner on low heat. Add 2-3 tablespoons of flour to pan and whisk until well blended. Keep stirring to remove lumps and the mixture will thicken. When it is really thick, gradually add water from cooked vegetables or broth (beef or chicken) to thin out the gravy. After each time you add the liquid, stir for a few more minutes until it thickens again. At this point add the following dry seasonings; salt, pepper, garlic powder and onion powder. Taste and adjust seasonings as necessary. Before you cut the meat, add any drippings from the serving dish into the gravy for added flavor. Stir well and place into a gravy dish and serve.
