Easy Make-Ahead Turkey Gravy
photo by anniesnomsblog
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
4 cups
- Serves:
- 8
ingredients
- 6 tablespoons butter
- 6 tablespoons flour
- 4 cups chicken broth or 4 cups turkey broth
- salt and pepper
- pan drippings from turkey
directions
- In a medium saucepan, melt butter and whisk in flour.
- Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.
- Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.
- Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.
- Remove from heat and season with salt and pepper.
- At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.
Reviews
-
This is THE recipe for gravy. Hands down. I made this the night before our Thanksgiving meal, added some thyme and when everyone tasted it, they all said "this is the base of the gravy?!" Soooo good..when I added the turkey drippings...well...I almost drank it all myself. Thank you for making gravy so easy and so drinkably, ridiculously good.
-
This worked out great for me....gravy is always a big worry for me, as this really helped me not to have to stress about gravy, when on Thanksgiving there are so many other things to stress about!! After the turkey was done and I strained the dripping and separated the fat, I added the drippings to this (already had this heated up) and boiled it up. I ended up having to mix in a little more flour and a little Gravy Master, and it came out absolutely perfect.
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RECIPE SUBMITTED BY
Tina S.
Pittsburgh, Pennsylvania