Stick of Sweet Butter
¼ Cup All Purpose Flour
4 - Cups Turkey Drippings or Chicken Stock
Salt & Pepper
I take the turkey drippings from my overnight turkey and refrigerate them – this makes separating the fat easy and any crunchy bits from the pan will settle to the bottom – so that you do not have to strain the gravy. Remove the fat layer and use the clear drippings only.
If you do not have enough drippings you can add some chicken stock
In a heavy sauce pan (ON LOW HEAT) soften the butter and add the flour (this is called a roux). Continue to cook and stir until all the flour is incorporated and the mixture begins to turn a golden color. REMEMBER TO KEEP STIRRING – you can use a whisk or a wooden spoon.
This should only take few minutes, but you really have to keep stirring. This will cook off the starchiness of the flour and add color to your gravy.
DO NOT ALLOW BURN.
Slowly add the drippings (approx. 3 cups – leave some in case you need to thin the gravy) and keep stirring. You do not want any lumps- so add the liquid slowly making sure it has totally incorporated. If there are lumps just keep stirring with a whisk- the gravy will thicken as it cooks. Remember that all the flavors you used to season the turkey will be evident in the gravy. You do not want gravy that is too thick – you can use the remaining drippings to thin as necessary.
Salt & Pepper to taste.
I like this gravy because it is clean, rich and tasty.