Turkey Gravy Recipe
This Turkey Gravy Recipe is a MUST for your holiday table! This gravy is good with pretty much all the staple side dishes - and turkey of course!
Ingredients
- 1/2 c. butter cut into about 8 pieces
- 1 tsp. coarse black pepper
- 1/2 c. all-purpose flour
- 4 c. turkey pan drippings OR 4 c. turkey stock
Instructions
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In a large saucepan, melt 1/2 cup butter over medium-low heat. Sprinkle in 1 teaspoon coarse black pepper.
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Slowly add flour to create a roux, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter.
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Slowly begin to pour in drippings and/or stock into the pan, constantly whisking. Allow the gravy to cook for several minutes, the longer it sits the more it will thicken up.
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Serve immediately, or keep on very low heat until you’re ready to serve.
Recipe Notes
[My 2 Cents]
If using drippings from a chicken or turkey: Pour drippings into a gravy fat separator. I specifically made a special trip to the store to pick up one (I LOVE OXO products) and it worked like a charm. I have not idea how exactly it works, but it did! You'll want to allow the drippings to cool a bit so that the fat rises to the top, then pour our your gravy and leave the fat. If you don’t have enough drippings to equal 4 cups, add enough turkey stock until you have 4 cups.
Because I brined my turkey, my gravy was INSANELY salty!! So, I just kept adding water until it wasn't so bad any more. I probably added a good 4-5 cups of water to help balance it out. If you haven't brined your turkey in salt water, you will be fine.
Adapted from Center Cut Cook