The key to making gravy is to get the fat you're using HOT
, then add the flour & whisk/stir 'till it's smooth, THEN add your liquid (stirring all the while). . .voila! no lumps!
HOWEVER, if you are using corn starch (instead of flour) to make your gravy, you wanna make a "slurry" (mix the corn starch with COOL
water 'till the water is cloudy looking), then pour it into your ALREADY HOT
liquid and whisk/stir till smooth.
Here's the "easy" recipe I sent my DIL:
1/4 cup of either Wondra flour, all-purpose flour, or cornstarch (cornstarch is kinda tricky, you gotta blend it with cool water and THEN add it to hot liquid, or it'll clump up)
3 cups of chicken broth or stock
1 to 1-1/2 cups de-fatted liquid from cooking turkey
Several drops of Kitchen Bouquet or other browning/seasoning sauce (not required, but adds to the flavor)
Salt and Pepper to taste
Giblets simmered in chicken broth with the turkey neck for 30 minutes and coarsely chopped (optional, in case you don't like giblets)
Make a base for the turkey gravy up to 2 days ahead and refrigerate by shaking the flour or cornstarch together with room temperature chicken broth or stock together in a fruit jar, dividing ingredients to fit in the jar, if necessary. Shake the jar until the flour or cornstarch is thoroughly mixed with the liquid.
THEN, pour all of the contents into a saucepan and bring to a boil, stirring constantly.
Lower the heat to simmer and cook for about 10 minutes, stirring occasionally until the liquid is silky and smooth. This is the base for your gravy. . .Transfer this to a storage container and refrigerate until additional liquid can be de-fatted from cooking the turkey.
At serving time, heat the base liquid, add cooking juices from the turkey (the 1 to 1-1/2 cups liquid with some of the fat skimmed off) and the Kitchen Bouquet (if you're using it). Stir until the gravy is a rich, golden brown. Add the chopped giblets, if you are using them. Taste for seasoning and add salt and pepper if you wish and taste again to see if it needs more.
Transfer your hot gravy to a pitcher or gravy boat just before serving, so it is hot for pouring over the turkey, dressing and mashed potatoes at the table.