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Step 4Thicken the mixture!
This step is crucial to making good gravy, and things can go south very quickly if you're not careful. If you're not confident in your whisking abilities, you might want to get the hand mixer with the whisk attachment out to decrease the chances of error.
Put the turkey broth back in the pot you boiled it in and bring it to a low simmer.
While VIGOROUSLY whisking the simmering broth, SLOWLY add 1/4 c of flour. This will thicken the broth into a rue. Cook for five minutes to get rid of the raw flour taste.
NOTES:
You can technically have delicious gravy if you stop at this step: just reduce the amount of flour from 1/4 cup to 4 tablespoons.
Lumps can occur in gravy in one of two ways: a.) because of slow whisking and b.) from adding the flour too quickly. If you take your time with this step, whisk quickly and add flour slowly, you won't get lumps!
Put the turkey broth back in the pot you boiled it in and bring it to a low simmer.
While VIGOROUSLY whisking the simmering broth, SLOWLY add 1/4 c of flour. This will thicken the broth into a rue. Cook for five minutes to get rid of the raw flour taste.
NOTES:
You can technically have delicious gravy if you stop at this step: just reduce the amount of flour from 1/4 cup to 4 tablespoons.
Lumps can occur in gravy in one of two ways: a.) because of slow whisking and b.) from adding the flour too quickly. If you take your time with this step, whisk quickly and add flour slowly, you won't get lumps!
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