Simple turkey gravy from drippings using a roux, drippings, and broth.
Course condiment
Cuisine American
Keyword turkey gravy
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 10
Author Tara Buss
Ingredients
¼cfatseparated from drippings
¼cflourall purpose or gluten-free all purpose
4cliquiddrippings plus additional chicken broth or water
salt and pepper to taste
Instructions
Tilt fully cooked turkey to allow juices to run out of turkey cavity into the roasting pan. Drain drippings into a measuring cup.
Using a fat separator or a spoon, skim fat from drippings. Use your desired amount of fat for the gravy roux and discard the rest. Do not throw away the remaining juices under the fat.
In a saucepan, whisk together fat and flour together of medium low heat to make a roux. Cook for a few minutes until it has developed a light golden color.
Slowly whisk in turkey juices + however much more broth/water you need to make 4 cups of liquid.
Bring to a boil and whisk while cooking until gravy is thickened. Taste and adjust seasonings if needed. Strain if needed and serve hot.
Notes
Troubleshooting
If your gravy is too thick, add more liquid a little at a time until it thins out.
If it is too thin, make a slurry of flour or cornstarch with a little bit of water and whisk that into the gravy.
For lumpy gravy, strain it through a fine mesh strainer to strain out any lumps.
If your gravy is too greasy or oily on top, take a spoon and scrape it off as best you can, whisk it in and don't worry about it, or take a paper towel edge and gently try to soak up the little greasy areas on top.