There are only four ingredients in a great holiday turkey gravy. Fat, flour, turkey drippings and stock are the variables you have to play with and you can’t do anything about the flour other than make sure you don’t make lumps. Fat is easy – use some of the turkey fat in the pan. Drippings – don’t stuff the bird if you can avoid it and you will get a nice fond and good drippings in your pan. Stock – that’s the one thing you really control. Use a concentrated turkey stock to really boost the flavour of your gravy. There’s no need to use a different pot to make your gravy. Make it in your roasting pan while your turkey rests.
