Every turkey and dressing needs it. You must have gravy. It’s just the way it is, don’t ask why, don’t try to make sense of it. Just whip some up. Here’s my ode to gravy.
After you pulled the bird out of the oven, you’ll want to collect the drippings. I got about 6 cps of liquid, including fat; separate the fat from the liquid. Preheat a saucepan over medium high and add 5 tbsp of the fat collected. Once it is hot, add 5 tbsp flour and mix vigorously to make sure no lumps are formed. Keep stirring for about 5 minutes or until the roux is golden brown .
Quickly add 3 cps of reserved drippings and 1 cp beer. You need to allow the gravy to come to a boil in order for it to thicken. Season as necessary and serve.
