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Turkey Gravy

ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups turkey liquid (stock and drippings)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt

directions

  1. Pour turkey drippings into a fat separator. Slowly pour separated liquid into a liquid measuring cup; discard separated fat.
  2. Melt butter in a saucepan or skillet. Whisk in flour; and stir until smooth and completely combined.
  3. Cook over medium-low (around 4 on our main burner), whisking constantly. The roux will bubble as the raw flour cooks, but no color has developed yet.
  4. Continue cooking, whisking constantly, until roux is smooth and the color of caramel. Takes me about 10 minutes typically.
  5. GRADUALLY whisk turkey liquid (drippings/stock) into roux in the saucepan.
  6. Bring to a boil over med-high, whisking slowly and constantly.
  7. Reduce heat to medium to maintain a simmer; cook, whisking occasionally, until gravy is thickened, 5-10 minutes. Stir in pepper and salt.