What's the best way to thicken gravy?
I like just reducing the cooking liquid until it's viscous and leaving it pure!
I have discovered that rice flour is very effective--better than wheat flour.
I have brandy, wine, and stock in the roasting pan, along with the turkey fat, of course. I mix 1 T. of flour for each T. of fat I use. Then I mix it in with all of the wonderful liquid. Makes really yummy gravy.