This isn't straight Thanksgiving gravy; you'd serve
that on Thanksgiving. This is gravy you make at least
a day after Thanksgiving. Which seems kind of strange,
but then people usually have a lot more turkey left
over than gravy.
What you'll need:
1/2 cup turkey drippings, refrigerated
1/2 cup turkey soup stock,
refrigerated & fat-skimmed
1/2 cup water
(or less, depending on how thick your soup stock
1 tbsp flour
2 tbsp cornstarch or katakuriko (potato
Salt and pepper
Start by making the ingredients on Thanksgiving...
Drippings: After the turkey is cooked
shlurp the drippings out of the pan with a turkey
baster, put them into a container of some sort,
and set it overnight in the refrigerator. The
drippings will congeal into jellylike stuff, and the fat
will rise to the top. Scoop off the fat to reveal
the orange drippings.
Soup stock: Instructions for this are
over on the Thanksgiving
aftermath stew page.
Mix the half-cups of drippings and stock in a pot.
Mix the flour and cornstarch/katakuriko with the water. (If your
stock is thick, use a half-cup of water. If it's thinner,
use less. Use your own judgment and taste here, and
remember that you can always add in more water.) Add
this mixture to the pot and, using a wire whisk, mix
it over medium heat until it's a uniform liquid.
Keep it just below a simmer; if it starts to bubble
turn down the heat. Cook it, stirring often, until it thickens
to the desired consistency,
and add salt and pepper to taste.