Long before I was putting food in jars on a regular basis, I was making a little online cooking show called Fork You. One of the first episodes Scott and I (long before the idea that we’d ever marry each other was even a glimmer of a possibility) made was in the fall of 2006, where we outlined my father’s sure-fire, no-fail method for making large amounts of turkey gravy.
Essentially, a day or two before your holiday meal, you toast a couple of cups of flour in a dry frying pan over medium low heat until it’s a dark and nutty. It takes anywhere between 30-45 minutes, depending on the size of your pan and the amount of flour you’re toasting. As it heats, you keep the flour moving around the pan, to prevent burning (run your exhaust fan as you toast, and don’t walk away, it goes from perfectly toasted to burnt in an instant).
The day of your meal, when you’re putting your turkey in the oven, you start a pot of turkey broth, using the neck/giblets/trimmings and some veggie scraps. When it’s time to make gravy, you make a roux (this isn’t a true roux, but it’s close) with a few tablespoons of the toasted flour (sift after toasting) and some turkey drippings and slowly expand it with the broth, additional toasted flour and whatever turkey drippings you can spare. The amount of gravy you make depends almost entirely upon how much broth you make and how much flour you toast (you may not end up using all the flour you toast, but it’s always better to toast too much as opposed to not enough, because when you’re making gravy, there’s rarely time to stop and toast more flour).
For those of you who need a visual understanding of how to do what I’ve just described, here’s the video we made lo those many years ago.