Nif's Easy Homestyle Gravy
photo by gailanng
- Ready In:
- 5 cups turkey drippings (use a good quality stock if you do not have drippings or if you don't have enough) or 5 cups chicken drippings (use a good quality stock if you do not have drippings or if you don't have enough)
- 1⁄2 cup butter
- 1⁄2 cup white flour
- 2 -3 teaspoons seasoning salt (I use Hy's brand which isn't crazy salty)
- 2 -4 teaspoons fresh ground black pepper
- 1⁄2 cup white wine (optional)
- While the bird is roasting, put butter and flour in small saucepan and set on stove. It will likely melt on its own from the heat of the oven but if not, put on low for last few minutes of cooking bird until butter melts. Stir ocassionally to create a paste, called a "roux".
- Pour drippings/stock in large saucepan on stove. Be sure to tip the bird for more liquid and scrape little bits of solids off bottom of roasting pan. Give liquid a good whisk to break up solids.
- Bring liquids to a simmer (don't boil!) and slowly add the roux, whisking constantly. Only add a bit at a time and stop when the mixture thickens to desired consistency. It should at least coat the back of a spoon. I tend to add full amount.
- Stir in seasoning salt and pepper. If you choose to add wine, slowly add it in until it tastes good to you!
- Let gravy simmer and reduce while you carve up your bird. I wouldn't simmer more than 15-20 minutes.
- NOTE - Please be sure to taste your gravy. Add salt, pepper, wine or whatever you think it needs. Add slowly and taste often!
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Perfect! I roasted turkey wings reserving the drippings and then boiled them for the broth. Afterwhich, I froze the pre-made gravy for Thanksgiving next week and I have to admit, this was one of the tastiest versions I ever made. I'm so looking forward to serving with my turkey and believe me, I've seen quite a few turkeys in my day. Most who drive in city traffic. Made for PRMR.