Gravy

Pan Gravy

I recommend making ½ cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula. For each cup of gravy, you will need:

1 cup turkey or chicken broth
1 ½ tablespoons drippings, fat or butter
1 ½ tablespoons flour (preferably the instant kind, Wondra, which Granny favored because it didn't cause lumps in the gravy)

Here is a sample recipe for 4 cups gravy serving 8 people:

6 tablespoons fat from drippings in roasting pan, and/or butter or a combination

6 level tablespoons flour

4 cups turkey or chicken broth

After you have taken your turkey out of the oven, transfer it to a platter and cover it loosely with foil. While it is resting put the roasting pan on the stove. Transfer whatever liquid is in the roasting pan to a glass measuring cup and let it settle. The fat will float to the top. Skim off the fat and measure it. (Save the liquid as well to add later)