I don’t know about you but I always thought that making turkey gravy was hard to do. Separating the fat, skimming off stuff, scraping bits from the pan, using a sieve, and on and on it went. Well, this recipe is fast, easy and doesn’t involve a lot of stressful thinking, unless you want to fret over gravy, then be my guest, fret away!
Here is the easy, stress-free recipe. Ready? Take a deep breath…and relax. Gravy, shmavy!
Pan drippings from your turkey
1/4 cup of butter
1/4 cup of flour
salt and pepper
Now you can go ahead and add some herbs if you like. Two teaspoons of fresh thyme and one tablespoon of fresh parsley leaves would be nice but really I didn’t use them the last time I made gravy and it was delicious, believe me.
Strain pan drippings through a fine-mesh sieve; but again, I didn’t bother this time and it turned out great.
Melt butter in medium saucepan over medium heat. Add your 1/4 cup of flour and whisk away. This creates your roux. (This is also when you would add your fresh thyme if you so desire). Do this for about one minute until lightly browned.
Gradually whisk in your pan drippings (I used about 2-1/2 cups). Bring to a boil; reduce heat and simmer for about 5-7 minutes, whisking constantly until your gravy thickens. Season with salt and pepper. Now pour that delicious gravy over everything!
Don’t forget to save some gravy to make turkey burgers the next day. Dice up some leftover turkey, add it to the gravy in a small pot and heat. Spoon it on the top of burger buns and have some oven fries on the side…with even more gravy. Ooooh, gravy heaven!
PS: If you don’t have enough pan drippings from your turkey, use store-bought turkey or chicken stock.