Making Gravy

Can you tell me when you collect the juices from your rurkey to make the gravy?

Do you use the baster and suck it up as it cooks towards the end? OR just wait till its taken out of the oven?

Any recipes too would help. MIL will most likely make it, but I want to know what to do just in case. Made it myself but a looong time ago.

Re: Making Gravy

I wait until I take it out of the oven, then I collect the juices. I have one of those cups where you can pour the pan juices out after the fat rises to the top (it has a spout at the bottom).

I always use apples, onions, and celery in the roasting pan and I add white wine and chicken broth as the turkey cooks. It makes for a flavorful gravy.

Then, while the turkey is resting, I make the gravy. I make a roux with equal parts flour and butter (I think I usually use 1 TB flour and 1 TB butter per every 1 cup of liquid). Then add the pan juices and bring everything to a boil, whisking frequently. Then lower heat and simmer.

Re: Making Gravy

I'm lazy so I make lazy gravy....

I take the meat out of the pan and let it rest. Then I put the pan with the juices on top of the stove again and heat it up...I add a little butter and some Wondra and whisk it up until it gets thicker. I let it heat up for a few minutes until it's bubbly and then I take it off the stove and pour it into something to serve.

Re: Making Gravy