INSTRUCTIONS
[Stock]
1. Make stock a day ahead of time, or the morning of Thanksgiving, using one turkey minus the breast which should be cooked separately and served. Cook the stock on low for several hours; strain and refrigerate. When cold, the fat on the top can be pulled off and discarded or used for the gravy. Once simmered, the stock should reduce to about 1 ½ gallons. If less, add more water.
[Gravy]
2. To make the gravy, heat the stock on low.
3. In another pot that is large enough to hold all of the gravy, melt the butter or butter/turkey fat over medium-low. Sift in the flour 1⁄2 cup at a time, stirring after each addition until you have a smooth paste. Use the larger amount of flour and fat for thicker gravy.
4. Once all the flour is added, let it cook another 10-15 minutes, stirring every few minutes. The mix should be smooth and golden brown when ready.
5. Add heated stock one cup at a time, stirring well, until smooth. After about the fourth cup you can add 2-3 cups of stock at a time, stirring after each addition.
6. Let cook until thick and bubbly, stirring every few minutes.
7. Taste and add additional seasoning if desired. If too thick, a cup or two of water can be added and the flavor will still be great!
