What’s Cooking in Gail’s Kitchen? Start Smart: No-Fuss Turkey Gravy! So today’s post is one that will either have you running out to the store or shopping online. I’m honestly asking myself why I waited so long. My son introduced me to the secret of having incredibly lump-free gravy. He gifted me with a fat separator which takes all the effort out of skimming the fat from the top of the pan drippings. Just in time for the upcoming holidays, too. This gadget is amazing. It looks like a regular measuring cup with the exception of a spout stopper and strainer. Here’s how it works: make sure the rubber stopper is in the spout. Pour the pan drippings into the cup through the strainer. Allow the drippings to “rest” and separate. The stopper actually prevents fat from flowing into the spout. Remove the stopper and slowly pour the clear broth into a pan. Then discard the fat. You may have to repeat the process if you are making gravy for a crowd. It works like magic.
NO-FUSS TURKEY GRAVY
Ingredients:
4 tablespoons cornstarch
1/2 cup water
3-4 cups turkey broth, separated
Parsley flakes
Instructions:
Transfer meat drippings from the roaster pan to a sauté pan on the stove over medium heat. Dissolve the cornstarch in water to create a slurry. Slowly pour the cornstarch mixture into the pan, blending with a wire whisk. Continue to stir as the gravy begins to thicken. At this time, gradually add the strained turkey broth. Alternate stirring and adding liquid until you get the consistency you want. While the gravy is simmering, it will begin to evaporate, making it thicker. If need be, you can add water to thin it down. (My mother taught me to use the potato water I used to boil the mashed potatoes. It adds flavor.) Before serving, sprinkle parsley over top.
snapshotsincursive 
Thanks, but I must admit that I make a great gravy.
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Most people do. 🤣
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The fat separator is a must in any kitchen!
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Makes me feel smart. 🤣🤣🤣
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An so efficient!
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That, too. 😜💕🤣
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I don’t think I have ever used cornstarch for turkey gravy – Wondra flour is also a good choice. No fat, huh? I’m game to try anything once 🙂 I do use cornstarch in a lot of Asian recipes …
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I was raised as a “flour” gravy girl, but my husband was cornstarch all the way. Compromise is a road well-traveled. Wondra has piqued my curiosity, though. What other uses does it have? 🤔
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See my post https://cookingwithauntjuju.com/2015/08/02/cooking-tidbits-wondra-flour/
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I will. Thanks a bunch! 🙏🏻🍃
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Something for your next Thanksgiving party. Of course, that can be eaten all year through.😊
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My thoughts exactly. Life is too short to wait an entire year for a turkey dinner with all the trimmings. 😋🌿
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😄
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I want it to be November, like . . . right now.
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Marco…..pay attention. In Là-La Land it already is. 🦃
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I keep forgetting!
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🤣🤣🤣
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