Mean Chef'S Turkey Gravy - cooking recipe

Ingredients

pan dripping, from roast turkey
3 1/2 cups homemade turkey broth or 3 1/2 cups use canned reduced-sodium chicken broth
6 tablespoons all-purpose flour
fresh ground black pepper
salt

Preparation

When the turkey is done, transfer it to a serving platter to rest and set aside.
Pour the pan drippings into a 1-quart glass measure, medium bowl, or gravy separator.
Leave any browned bits in the bottom of the roasting pan.
Let stand for 5 minutes.
Using a large spoon, skim the clear yellow fat that rises to the surface and reserve (or pour fat out of separator into another bowl).
If the drippings don't seem dark enough, pour half back into the roasting pan and set over two burners.
Bring to a boil over high heat.
As the drippings reduce they will darken.
Pour in the remaining drippings until the liquid in the pan is as dark as you want.
The amount of drippings will decrease, but the finished gravy will be darker and taste better without having to resort to something from a bottle.
Remove browned drippings and Add enough stock to the drippings to measure 4 cups total cooking liquid.
set aside Set the roasting pan on top of the stove over 2 burners on moderately low heat.
Add 6 tablespoons of the reserved fat to the pan.
Sprinkle the flour into the pan, whisking constantly.
Let the mixture bubble, whisking constantly, until it browns, 1 to 2 minutes.
It is important to let the mixture cook for a minute or two to allow the flour to lose its raw taste, but adjust the heat as needed to keep it from burning.
Whisk in the cooking liquid, scraping up the browned bits on the bottom of the pan.
Simmer for 2 to 3 minutes, whisking occasionally.
If the gravy seems too thin, increase the heat to medium and boil until it is as thick as you wish.
If desired, strain the gravy through a wire sieve to remove any extraneous bits of drippings.