Savory and delicious lump-free turkey gravy is surprisingly easy to make. Follow this fool-proof recipe to get smooth rich turkey gravy (and any other type of gravy too) for the perfect addition to your mashed potatoes and turkey meat.
3 cups of chicken broth (or water and bullion) + turkey giblets (neck, heart, liver etc)
Turkey drippings from the bottom of the roasting pan, strained and poured into a fat separator
4 tablespoons unsalted butter
4 tablespoons flour
While roasting your turkey, bring chicken broth and turkey giblets to a boil over high heat, then cover and simmer on low for 1 hour. Remove from heat. Pour in the drippings from the roasting pan when the turkey is done and stir to combine.
Heat butter in a large skillet over medium high heat. Once melted, sprinkle flour over the butter and whisk constantly to form a paste. Continue whisking around the pan for about a minute to cook the flour taste out. Whisk in about 1/4 cup turkey liquid to the skillet. It will be absorbed and clump, this is okay, the clumps will eventually disappear.
Continue to whisk in about 1/4-1/3 cup of turkey liquids every time the liquids are absorbed until all the turkey liquids are gone and the gravy is smooth. If you desire a little more gravy, whisk in about 1/3 to 1/2 cup of milk. Bring to a simmer and remove from heat. Gravy will thicken as it cools. Serve warm.
Recipe by The Goldilocks Kitchen at https://goldilockskitchen.com/2018/11/how-to-make-turkey-gravy.html