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The Final Touch: Making Gravy

November 19, 1987

To make Turkey Gravey, pour off juices from roasting pan, scraping up any browned bits that stick to surface. (Add a little liquid to pan if necessary to loosen browned bits.) Skim off fat and reserve.

In saucepan heat Cup of fat. Add cup flour and whisk or stir until blended. Then slowly stir in enough pan juices, turkey stock (made from simmering neck and giblets in water 2 to 3 hours), Sherry and wine to equal 2 cups. Cook and stir ravy until smooth and simmer 5 minutes.

Add chopped cooked giblets, if desired. Simmer until thickened. If you desired, omit flour and substitute arrowroot or cornstarch dissolved in cold water.

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