Ahira's Hangar

For anyone who is interested in trying deep fried turkey, but hesitates due to not being able to make gravy from the drippings, here's a pretty good pan gravy recipe so you can have both.

Make Ahead Pan Gravy
St. Pete Times, Wishbone University, Dawn Sullivan

3 Tbsps. butter or light butter with canola oil
1/2 cup chopped celery
1/2 cup chopped onions
1/1 cup chopped carrots
1 Tbsp roasted or unroasted chopped garlic
1 Tbsp. each roughly chopped fresh sage, rosemary, thyme an parsley
1/2 tsp. salt
1/2 tsp pepper
6 cups chicken stock
1 tbsp Kitchen bouquet, if desired
1/2 cup flour *(see note) Lady D note: Put flour thru sieve first then mix
with water
1 cup water
Turkey drippings skimmed of fat, if desired
1/2 cup chicken stock or white wine for deglazing if using drippings.
(They now make turkey stock)

Saute celery, onions and carrots in a pan with butter on medium heat until
clear and tender. Add herbs and garlic and saute another 2 minutes; add salt,
pepper, chicken stock and simmer 15 minutes. Strain and discard vegetables and herbs. Add
Kitchen bouquet, if using. Return stock to pan.

In a separate bowl, whisk flour with water until all lumps disappear. Add
to strained herb stock. Cook over m edium heat, stirfring until thick and smooth. If
gravy is watery, make more flour-water and add in small amounts until desired thickness is
reached.

Gravy is done at this point and can be cooled and frozen or refrigerated.

If you want to add turkey drippings, thaw (if necessary) and reheat gravy.
When turkey is done, remove from the pan and deglaze it with 1/2 cup chicken
stock or white wine, and scrape brown bits up from the pan over medium heat.
Strain and skim off fat. Stir drippings into warm gravy.