Turkey Gravy
Made from the pan drippings of the Roast Turkey. The same method works with chicken or beef drippings.
Ingredients
- Pan drippings from a roast turkey
- Chicken or turkey broth, as needed (about 4 cups total liquid)
- 1/2 cup (115 g) fat from the drippings, or butter to make up the difference
- 1/2 cup (65 g) all-purpose flour
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme or sage (optional)
Directions
- Pour the drippings from the roasting pan into a large measuring cup or fat separator. Let them sit a few minutes so the fat rises to the top.
- Set the roasting pan over two burners on medium heat. Add 1 cup of broth and scrape up the browned bits from the bottom. Pour this into the measuring cup with the drippings.
- Spoon 1/2 cup of fat off the top into a saucepan. If there is not enough, add butter to make 1/2 cup.
- Add enough broth to the remaining drippings to make 4 cups of liquid.
- Heat the fat over medium heat. Whisk in the flour and cook, whisking, 2 to 3 minutes, until it smells toasty and turns light golden.
- Slowly pour in the liquid, about 1 cup at a time, whisking constantly so no lumps form.
- Bring to a simmer and cook 5 to 10 minutes, whisking often, until thick enough to coat a spoon.
- Season with salt, pepper, and herbs. Taste before salting; drippings can already be salty.
Notes
- Lumpy gravy: pour it through a strainer or blend it smooth.
- Too thick: whisk in more broth. Too thin: simmer longer, or whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir it in.
- Make ahead: use butter and broth instead of drippings, then stir in a few spoonfuls of drippings when you reheat it on the big day.
- Keeps 4 days in the refrigerator. Reheat on the stove, adding broth to loosen.