Turkey Gravy

Depending on the result of your drippings, taste your gravy and adjust by either adding water, to dilute the flavor if it's too salty, or adding chicken broth and/or salt and pepper if it needs more flavor, until you get it just where you want it.

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Turkey Gravy

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Ingredients

• Pan drippings from 1 (12- to 15-pound) roast turkey
• 2 cups water and/or chicken broth (if your turkey was dry brined the drippings will be extra salty)
• Melted butter, as needed
• 1/4 cup all-purpose flour
• Salt and pepper, to taste

Instructions

1. Strain drippings from the turkey roasting pan through a fine mesh sieve into a large glass measuring cup. Discard anything collected in the sieve. Allow the drippings in the measuring cup settle so the fat will separate to the top.
2. Make the roux (a mixture of equal parts flour and fat, cooked together and used to thicken sauces, soups, and gravies) by skimming off 3 tablespoons of fat to a medium saucepan. If you don’t have enough, use butter until you get 3 tablespoons. If there's still fat in the measuring cup, skim it off and discard it. Take 2 cups of the remaining drippings. If needed, add more chicken broth or water to equal 2 cups.
3. Heat the saucepan with fat drippings over medium heat. Once fat starts to sizzle, whisk in 3 tablespoons flour and stir until well combined. Continue whisking until the mixture starts to turn a light golden brown, it will be thick (this is your roux).
4. Gradually pour the 2 cups of broth drippings into your saucepan and bring to a simmer whisking constantly to avoid lumps.
5. Continue constantly whisking and add more broth or water to adjust the flavor and consistency until you have it where you want it.
6. Remove from heat and cover to keep warm until ready to serve, then transfer to a serving dish.

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