What you will need...
Salt/Chicken Bullion Cube (crushed)...To taste
For adding the flour and the butter, I use a 1:1 ratio...1 Tbsp of butter to 1 Tbsp of flour to 1 Cup of liquid. I will be writing this recipe to accommodate 3 Cups of turkey drippings...
The Gravy Groove...
- Try and separate the fat from the turkey drippings
- In a sauce pan over medium heat, melt 3 Tbsp butter
- Once melted, add 3 Tbsp of flour and whisk to combine
- Now is decision time. How dark do you want your gravy, because the longer you stay at this step, the darker your gravy will be. I like my gravy the same color as my hair, blond. So, I whisk over medium heat for about 5 minutes
- Once you reach your desired color, slowly add the 3 cups of turkey drippings; whisking constantly
- add pepper and cardamom (cardamom has a rather strong flavor, so I like to start with this small amount and continue adding until I reach the desired flavor...start with a 1/2 tsp
- Continue adding the pepper and cardamom, until you are happy with the flavor.
- Continue whisking until the gravy boils (This is when it will reach its full thickening potential)
- You should end up with a very tasty, lump-free gravy
- If you need to delay service, take some plastic wrap and set it directly on top of the gravy. This will help prevent the wonderful "skin" from forming
Gravy seems to be missing something...I usually crush a chicken bouillon cube and add it to the gravy. This seems to correct the problem. If not, try adding some chicken stock or experiment with a little crushed sage or a very tiny amount of mace.
Gravy is not thick enough...In a separate bowl spoon in about a half cup of your gravy and whisk an additional Tbsp of flour. Once well incorporated and no lumps visible, add it back into the main gravy and whisk well. Bring to a boil. If this does not thicken it to your liking, repeat until you get the your desired consistency.
What I am doing different this year...
I am replacing the cardamom with a spice called Grains of Paradise. I purchase it whole and then grind the amount I will use. My "trial run" with the chicken stock turned out very well, so I figured I would give it a shot on the Big Day. I'll let you know how it goes.
Of interest...How to Cook Your Thanksgiving Turkey