To make the simplest tasting turkey gravy you would like three things; well-seasoned fat, flour, and an honest rich broth. for every cup of finished gravy, you'll need one tablespoon of fat, one tablespoon of flour, and 1 cup of broth.
Start by making up some rich turkey broth. you'll 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 hide, simmer until vegetables are tender. Dice the turkey liver, increase the broth and simmer for about a quarter-hour.
You can use the turkey bones if you wish. The turkey bones yield far more broth, just add more onions and celery to the pan. you'll need to carve the turkey before time, which suggests no whole roasted turkey sitting on the dining table waiting to be carved by the host or hostess.
Make sure you employ 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 cup.
Add 3 tablespoons of vegetable oil.
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