Ingredients

2 to 4 cups turkey stock, with fat settled to the top
drippings from a roasted turkey
4 tablespoons unsalted butter
½ cup flour

Directions

1. Remove the extra turkey parts from your turkey (neck, kidneys, etc.), place in a saucepan 2/3 filled with water, bring to a boil and then simmer for about 1 ½ hours while the turkey is cooking.
2. Use the fat, juices and debris that is left in the pan after the turkey has finished cooking. Heat pan over medium, add the fat from the top of the broth that has been cooking in the saucepan and stir with a large spoon.
3. Add 4 tablespoons of unsalted butter, melt, stir into the mixture.
4. Add ½ cup of flour and mix with a large spoon.
5. Using a whisk, continue mixing the flour into the mixture to create a “roux.”
6. Add turkey broth into the pan and continue mixing into the “roux.”
7. Continue mixing until the gravy is smooth, add pepper and salt to taste. Note: Add more broth if you want a thinner gravy.

Recipe courtesy of Julie Geary, Classic Cooks Catering, 2009.

Making turkey gravy from scratch tastes much better than almost anything you can buy that is already prepared. Watching this video by Julie Geary of Classic Cooks Catering for just a few minutes will give you the confidence to do it yourself. Besides the turkey broth and fat, all you need is butter and flour. A whisk should be used to help better mix the flour into the mixture.

The gravy should be made with the leftover juices in the pan while the turkey is cooling. It is important to let the turkey set for at least ½ hour out of the oven before carving to be sure all of the juices go back into the meat.

Turkey Gravy
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