Turkey Gravy

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READY IN: 20mins
SERVES: 8-10
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
  • roasting pan juices, s from a 14-16 lb roast turkey
  • unsalted butter, melted, add to turkey drippings to make 1/4 cup total
  • 4
    cups hot turkey giblet stock
  • 14
    cup flour
  • turkey giblets, cooked and minced (optional)
  • salt and pepper, to taste
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DIRECTIONS

  • Pour pan juices into 1 qt glass measure (do not clean roasting pan).
  • Skim off fat and keep separate from juices.
  • If there is less than 1/4 cup of fat, add melted butter.
  • Straddle roasting pan across 2 burners. Add 1 cup stock to pan. Deglaze by bringing to a boil over high heat and scrapping up browned bits.
  • Add back into remaining 3 cups stock.
  • Whisk together fat and flour in a 2 quart heavy saucepan.
  • Cook roux over moderately low heat, whisking for 3 minutes.
  • Add hot stock to roux in a fast, steady stream, whisking constantly to avoid lumps.
  • Whisk in accumulated juices from turkey platter and minced heart and gizzard, if using.
  • Simmer for 10 minutes, whisking occasionally.
  • Season to taste with salt and pepper.
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