Perfect Turkey Gravy
Submitted by Laura Bergman
- 1/2 cup butter cut into pieces
- 1 tsp. black pepper
- 1/2 cup all-purpose flour
- 4 cups pan drippings or 4 cups chicken or turkey stock
- If using drippings, pour through a strainer. Allow drippings to cool so that fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add chicken or turkey stock until you have 4 cups. In a large saucepan, melt butter over medium-low heat. Sprinkle in pepper. Slowly add flour, constantly whisking to combine. After a few minutes, the flour will be well incorporated into butter. Slowly begin to add drippings/broth into the pan, constantly whisking. Allow gravy to cook for several minutes, so that it can thicken up. Serve immediately or keep on low heat until you’re ready to serve.