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!
In a large saucepan, melt 1/2 cup butter over medium-low heat. Sprinkle in 1 teaspoon coarse black pepper.
Slowly add flour to create a roux, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter.
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.
Serve immediately, or keep on very low heat until you’re ready to serve.
[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