Ingredients: |
Ingredients: 4 cups of turkey broth, chicken broth, water, or a combination of broth and water.
1/4 cup of reserved turkey fat
1/2 cup of water, wine, turkey stock, or chicken stock
1/4 cup flour
Salt & Pepper to taste
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Directions: |
Directions:1. Heat 4 cups of turkey broth, chicken broth, or water in a saucepan until hot but not boiling.
2. To gether turkey drippings, remove as much grease or fat as possible from the pan using a spoon, ladle, or gravy separator. Reserve 1/4 cup of fat.
3. Place roasting pan over two burners on the stove on medium heat. Deglaze the pan by adding 1/2 cup of water or other liquid (wine, turkey stock, or chicken stock). Stir constantly and scrape the bottom of the pan to loosen any browned bit. Pour the liquid from the roasting pan into a measuring cup or directly into the saucepan of hot turkey broth.
4. Add 1/4 cup of reserved fat to a saucepan over medium heat. Whisk in 1/4 cup of flour and cook, stirring constantly, until the flour loses its "raw" smell and the mixture becomes golden in color. Cooking the flour enhances the thickening power of the roux and adds color and nutty flavor to the gravy.
5. Whisk the hot turkey broth and pan drippings and simmer over the medium heat, stirring frequently, until thickened (about 5 minutes).
6. Season the gravy to taste with salt and pepper. Transfer to a warmed gravy boat or serving bowl and garnish with freshly chopped sage or other herbs. |
This recipe for Turkey Gravy from Turkey Drippings is from