Easy Turkey Gravy

Ingredients

• 3 tablespoon unsalted butter (43 g)
• 4 tablespoon all-purpose flour (34 g)
• Pan drippings
• 4 cups stock (chicken or turkey stock, see notes, 946 ml)
• 2 tsp gravy master (optional)
• Salt and pepper (to taste)

Instructions

1. 1

   Warm up chicken or turkey stock in a microwave safe bowl or a 4 cup pyrex measuring cup, about 3 - 4 minutes until warm to the touch.

2. 2

   With a turkey baster, suck up the pan drippings at the bottom of your roasting pan and put it in a fat separator and set aside. The fat will rise to the top, you’ll want only the flavor juices for the gravy.

3. 3

   Optional: if you want to get really fancy, put aside your turkey and set the roasting pan on the stove over low heat, after removing the pan drippings. Pour the stock directly into the pan and scrape off the fond on the bottom of the roasting pan. Strain this mixture through a sieve back into your measuring cup and set aside for later.

4. 4

   Melt butter in a saucepan over medium low heat and let it cook until golden brown. Whisk in flour to form a paste.

5. 5

   Pour in the turkey juices, leaving the fat behind in the fat separator, stirring with a whisk.

6. 6

   Reduce heat to low, and begin to pour in warm stock or stock that has been mixed with the fond, 1/4 cup at a time while stirring to combine so that there are no lumps. Once the mixture is more of a liquid than a paste, pour the remainder of the stock in while constantly stirring to prevent burning. Allow the gravy to come to a simmer and thicken.

7. 7

   Optional: if you have gravy master, add 2 teaspoon for more flavor.

8. 8

   Taste your gravy before you take it off the heat and add salt and pepper to taste.