Ingredients
- 3 tablespoons all-purpose flour (or gluten-free 1:1 flour)
- 3 tablespoons fat drippings from roasted turkey (or substitute with butter)
- 2 cups turkey drippings (skimmed of fat; add broth or water if needed to reach 2 cups)
- 1/4 cup milk, stock, or water (to adjust consistency)
- Salt and pepper, to taste
Instructions
- After roasting your turkey, strain the pan drippings through a fine mesh sieve into a large measuring cup. Discard solids. Let the liquid sit for a minute to separate the fat from the broth.
- Skim 3 tablespoons of fat and transfer to a medium saucepan. (Add butter if you don't have enough fat.) Skim and discard remaining fat from the measuring cup, leaving about 2 cups of turkey broth.
- Heat the fat in the saucepan over medium heat. When it begins to sizzle, whisk in 3 tablespoons flour. Cook, whisking constantly, for about 2 minutes until lightly golden.
- Gradually pour the 2 cups of reserved broth into the saucepan, whisking constantly to avoid lumps. Bring to a light boil while whisking.
- Stir in 1/4 cup milk, stock, or water to adjust the gravy to your desired consistency. Simmer for 5 minutes, stirring occasionally.
- Taste and season with salt and pepper as needed. Remove from heat, cover, and keep warm until ready to serve. Transfer to a gravy boat before serving. Gravy will thicken slightly as it cools.
Notes
- To thin gravy, add more liquid a little at a time. It's easier to thin than to thicken.
- To thicken gravy further, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).
- Gravy can be made ahead and gently reheated before serving.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 65
- Sugar: 0 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
