Turkey Gravy
makes about 2 cups
Gravy should be made the same day it's eaten. If you have prepared turkey stock ahead of time, you'll have the turkey fat and drippings to use before the Thanksgiving day turkey comes out of the oven.
Read more about this recipe at the Washington Post.
4 tablespoons turkey fat
4 tablespoons flour
2 cups turkey broth or low-sodium chicken broth, heated until almost boiling
Defatted turkey drippings
prep: 15 minutes
total: 15 minutes
medium saucepan
whisk
1. In a medium saucepan over medium heat, heat the turkey fat until it has warmed through. Add the flour and cook for 1 minute, whisking constantly, until a paste forms.
2. Continue to cook, whisking constantly, for 2 minutes. Still whisking, gradually add the hot stock in 1/4-cup increments until all the stock is completely incorporated. Cook for about 5 minutes, whisking occasionally, until the gravy has thickened and starts to bubble around the edges.
3. Slowly add the defatted drippings, whisking to combine. Season with salt and pepper to taste. If desired, strain the gravy. If the gravy is too thick, add a little more stock to reach the desired consistency. Serve immediately.
