5 cups turkey stock
1 cup water
1/4 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1 teaspoon salt
In a medium saucepan, bring the turkey stock to a boil.
Gradually dissolve flour in water. Slowly stir the flour mixture into the turkey stock. Stir in poultry seasoning, pepper, celery, and salt. Boil to desired consistency.
There are three secrets to making perfect gravy.
· Use a wire whisk to stir the gravy to avoid lumps.
· Make sure to thoroughly cook the flour in the fat (before adding liquid) to avoid a starchy taste.
· Salt is the key to the best flavor.
Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.
For liquid, I like to use stock made from the turkey giblets (except the liver, which adds a bitter flavor), and the water used to cook the potatoes. Add to the drippings and flour in the pan and stir and stir.
Salt is the key to the best gravy. But you have to add and taste constantly. Start with about 1/2 tsp. for 4 cups of liquid. Then sprinkle in a tiny bit at a time, stirring and tasting. You'll know when you have the right amount, because the gravy will suddenly come alive with a marvelous meaty flavor.