Description
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.
Ingredients
Scale
- 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
- salt
Instructions
- 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.
- Prep Time: 1 hours
- Cook Time: 7 minutes
- Category: Side
- Cuisine: American