Prep 5 mins
Cook 5 mins
I am not very skilled in the gravy department, so when I saw this in the local paper I thought it's worth a try. Well it will be how I make my turkey gravy from now on. Its very simple and quite tasty, and I can say I made it myself. It has a nice color and best of all NO LUMPS!
- 6 tablespoons butter
- 6 tablespoons flour
- 4 cups chicken broth or 4 cups turkey broth
- salt and pepper
- pan drippings from turkey
- 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.
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.
I've never made gravy before and this was for the first Thanksgiving turkey I ever made (Roast Turkey-Easy steps for new cooks, Roast Turkey (Easy Steps for New Cooks)) and they were both extremely easy and delicious! Thank you for contributing to a successful T-day dinner at our house!
This worked out so well! I had to add a little flour to thicken it up after I added the drippings, but it was probably due to the amount of drippings I added. The flavor was incredible, and to be able to do the work ahead of time and throw it together right before serving made it so very easy!