Gram’s Gravy

“First you make a roux,” Gram’s grandmother Euziere


Turkey fat and drippings
Giblets (chopped and gently sauteed in turkey fat)
Flour
Milk
Liquid smoke
Pepper

1. Remove the turkey from the roasting pan.  The entire gravy process is done over low heat in the turkey roasting pan while stirring constantly.

2. Cook the chopped giblets in the turkey fat.

3. Slowly add flour to the hot turkey fat, giving it time to “cook.”  Stir continuously. Avoid lumps.

4. Add the milk slowly and stir.  The roux will thicken.  Add more milk and repeat this step until you get the volume of gravy you want.

5. Add liquid smoke and pepper.  Some people add salt to taste, but this can be done at the table.

Remember that the gravy also thickens as it cools.

I need to do a YouTube video of this process because I don’t use measurements.