To make the best tasting turkey gravy you need three things; well-seasoned fat, flour, and a good rich broth. For each cup of finished gravy you will need one tablespoon of fat, one tablespoon of flour and 1 cup of broth.
Start by making up some rich turkey broth. You can use the turkey neck, heart, gizzard or other parts usually found packed inside the turkey cavity. Add some minced onion, diced celery and 1/2 teaspoon salt in enough water to cover, simmer until vegetables are tender. Dice the turkey liver, add to the broth and simmer for about 15 minutes.
You can use the turkey bones if you like. The turkey bones yield much more broth, just add more onions and celery to the pan. You will have to carve the turkey ahead of time, which means no whole roasted turkey sitting on the dinner table waiting to be carved by the host or hostess.
Make sure you use the drippings from the roasting pan, as grandpa always said “that’s the goodies”, just after you’ve removed the cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4-cup glass measuring cup.
Add 3 tablespoons of corn oil to...
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