Thanksgiving Turkey Gravy from Drippings

This easy, rich Thanksgiving turkey gravy is made with roux and turkey pan drippings.  Super flavorful, and very customizable - get it as dark as you like!

YOU WILL NEED: Turkey Drippings* Unsalted Butter All purpose flour Chicken stock* Salt, Pepper, herbs* *See the linked post for more information.

Following the directions in the linked recipe, strain your drippings into a large measuring cup.

Let the drippings rest for at least 5 minutes, but ideally 10-15.   You want to give it time for the fat to separate, as shown!

Carefully pour off the fat, or use a ladle to remove as much as possible. Top up the remaining drippings with chicken or turkey stock, to come up with 2 cups of liquid, set aside.

In a medium saucepan, melt butter over medium-low heat.     Whisk flour into the melted butter - this is a roux. Cook - stirring near constantly - until it is as brown as you’d like it. 

See linked post for full information on the stages of roux, and what each means for your gravy.

Slowly and carefully, pour a small amount of the measured drippings into the pan, whisking as you do.     Keep streaming liquid in as you whisk it - it’ll clump up at first, and smooth out as you whisk more liquid in.

Depending on your preferences - and how dark you got your roux - you may need more or less than the amount of drippings / stock that you start out with.

Once your gravy has reached your desired consistency, season with salt, pepper, and/or herbs, to taste.