Gravy is something I very seldom make except on holidays, so in case you’re like me and have to refer to instructions every time, here are the simple steps.
Included are directions for versions that are gluten-free (using rice flour) or grain-free (using arrowroot or tapioca starch). Make your gravy dairy-free by using broth and/or a milk alternative such as soy, rice, almond, or other.
- Remove turkey from the roasting pan. Pour off and reserve all but about 4 tablespoons of drippings. Place pan on stove over medium heat (use two burners if necessary).
- Add thickener. If using cornstarch or arrowroot, dissolve 4 tablespoons in about 1/2 cup of water. Pour this paste into pan. If using wheat flour or rice flour, sprinkle 4 tablespoons flour directly into the pan.
- Blend flour or starch mixture into pan drippings with a whisk or fork. Boil and cook, stirring, for about a minute.
- Slowly, while stirring and scraping up bits on bottom of pan, blend in about 4 cups of liquid (water, stock or broth, milk or cream, or a combination). Boil and stir until thickened and smooth.
- If there is a lot of fat on the reserved drippings pour it off. Add in the drippings and stir to combine.