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davesoverhere t1_ixyz5lq wrote

Reply to comment by Gfgd420 in Gotta love the practicality. (Hilarious, genius solution by busy grocery worker on Thanksgiving a.m.) by SoColdSoFair

Make sure you start things out cold. If you’re doing this last minute, mix the flour and cold water together into a paste first. Otherwise, you’ll have big lumps of flour.

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Daddict t1_ixz1iyo wrote

You shouldn't need water...

You make a roux with the drippings and flour, no water at all. The best way to make an amazing gravy is to flavor the drippings. Cut up a bunch of onions, parsnips, carrots, celery and done garlic, all of that goes in the roasting pan under the turkey. Then put a cup or so of broth in there, that will keep the drippings from burning off.

At the end, just filter out the cooked veggies (they're going to be overcooked and useless, I just toss them) and let the liquid drippings sit for 15-30 minutes, fat will rise and you can skim it off. Measure it out and mix it up in a sauce pan with equal amounts flour over medium heat. Stir and cook for 5-10 minutes, then mix it into the remaining drippings and another couple of cups of broth(I measure with my heart here). Heat it up to around 170-180 and it should thicken, add more broth if it's too thick.

Season with a little salt and a lotta pepper.

No water needed at any point.

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davesoverhere t1_ixz32ix wrote

My point was that if you are rushing and dump the flour into the hot drippings, it will clump. Rookies may not know this. To avoid the clumps, either make a slurry by mixing the flour and cold water, or sprinkle the flour while whisking.
Of course with your version the drippings have cooled so they won’t have the problem.

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Daddict t1_ixz3g1l wrote

But you can absolutely use flour in hot drippings. Hot water, no... but hot fat? Definitely. In fact that's exactly how you should do it.

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davesoverhere t1_ixz50d6 wrote

Yes, but the grandparent post asked how to make a gravy. I was just providing tip on how to avoid some common mistakes. I was assuming the initial poster in this thread could make pbj and heat some Campbells, not the discuss subtitles of rouxs and whether to wet or dry brine the turkey.

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vertigo72 t1_ixz37hn wrote

This works for a cornstarch and water slurry, which is a good thickening agent for sauces, soups, stews, etc. But it is not a roux and that's not how one is made.

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