The correct order of steps in making gravy for poultry are to brown the mirepoix, deglaze the roasting pan with stock, strain the liquid, and thicken with roux.

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The correct order typically involves browning the mirepoix, deglazing the roasting pan, thickening with roux, and then straining the liquid. Straining usually comes after thickening to ensure a smooth texture.

The Correct Order of Steps in Making Gravy for Poultry