Perfect Turkey Gravy
Homemade and easy.
To my mother-in-law, if you are listening, no jarred gravy!
Make it just before you eat. Yum yum.
- 1/2 cup butter, cut into about 8 pieces
- 1 teaspoon coarse black pepper
- 1/2 cup all-purpose flour
- 4 cups pan drippings OR 4 cups chicken stock
- *If using drippings from a chicken or turkey: Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.
- *If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock.
- In a large saucepan, melt 1/2 cup butter over medium-low heat.
- Sprinkle in 1 teaspoon coarse black pepper
- Slowly add in 1/2 cup all-purpose flour, 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 chicken broth into the pan, constantly whisking.
- Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.
Enjoy! Happy Thanksgiving!