Old fashioned turkey gravy- perfect for that leftover hot turkey sandwich, so make plenty! Once you remove the turkey to rest, put the roasting pan on the stove top. Using the mashed potato water, the giblet broth, cans of chicken broth, add a couple inches of liquids to the pan- as much liquids as you want gravy. Deglaze the turkey drippings. If you have a particularly fatty turkey (or chicken), remove most of the drippings before adding the liquids to the pan. You don’t need cups of oil. This is where a baster would be helpful because you do want to keep all the non-fatty drippings. Chop up gizzard pieces and pull neck meat off the bones to add to your gravy. Season to taste with salt and pepper. Bring to a boil, reduce heat to simmer. Mix a cup of white flour with 2 cups of cold water until smooth. Add to your simmering liquid with a whisk if you have it- a large spoon if you don’t. Keep stirring for a nice smooth gravy. Let simmer 15 minutes to blend the flour into the turkey flavors. If the gravy is too thin- mix another cup of flour and 2 cups of water- add slowly as you probably will hit the gravy state soon. Serve hot. Leftovers are wonderful for pot pies, turkey sandwiches or over hot stuffing.
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