Turkey gravy from drippings
Simple turkey gravy from drippings using a roux, drippings, and broth.
- ¼ c fat separated from drippings
- ¼ c flour all purpose or gluten-free all purpose
- 4 c liquid drippings plus additional chicken broth or water
- salt and pepper to taste
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.
- 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.
- If it's too salty, add a little water.