Easy Turkey Gravy

Yield:

Instructions

Use a fat separator to isolate the dark pan juices and pour them into a small bowl (leaving the fat in the separator). If you don’t have a fat separator, pour all the drippings into a zip-top bag and let the fat rise to the top. Holding the bag over a measuring cup, carefully cut a small hole in a bottom corner to let the dark pan juices drain out (stop pouring just before the fat reaches the opening). To make the gravy, you’ll need 1 cup pan juices and 1/2 cup fat. If you don’t have enough pan juices, add chicken or turkey stock; if you don’t have enough fat, add butter. 

Combine the pan juices and 4 cups stock in a saucepan over medium-low heat and cook until steaming.

Set a medium saucepan over medium heat. Add the fat and flour to the pan, stirring constantly with a wooden spoon, until the mixture is fragrant and lightly browned, about 4 minutes. Add 1 cup of the stock mixture and whisk until thick and smooth. Gradually ladle in the rest of the stock mixture, whisking constantly. Bring to a boil, then adjust the heat so the gravy simmers gently and thickens, about 10 minutes. If the gravy is thicker than you like, add more hot broth, 1/3 cup at a time, until it reaches desired consistency. Season with salt and pepper, and serve hot with the sliced turkey.