Ingredients
Scale
- 1/2 cup turkey pan drippings (fat separated)
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups turkey stock (or chicken stock)
- 1 teaspoon fresh thyme, finely minced
- 1 teaspoon fresh rosemary, finely minced
- Salt and freshly cracked black pepper to taste
- Optional: 1 tablespoon heavy cream for extra richness
Instructions
- Step 1: Strain the Drippings After your turkey has finished roasting, pour all the liquid from the roasting pan into a fat separator or a glass measuring cup. Let it sit for a few minutes until the fat rises to the top. Skim off the fat and set it aside. Keep the dark, concentrated juices (the brown bits) at the bottom, as these contain the most flavor. If you have less than 1/2 cup of drippings, supplement the volume with melted butter.
- Step 2: Create the Roux Place a medium saucepan over medium heat. Add the turkey fat or butter. Once melted and bubbling slightly, whisk in the all-purpose flour. Continue to whisk constantly for 2 to 3 minutes. You want the mixture to turn a light golden brown and smell slightly nutty. This cooking process removes the raw flour taste and creates the thickening base for your gravy.
- Step 3: Whisk in the Liquid Slowly pour the turkey stock and the reserved pan juices into the saucepan while whisking vigorously. It is important to add the liquid gradually at first to prevent lumps from forming. Continue whisking until the mixture is completely smooth. Increase the heat slightly to bring the gravy to a gentle simmer.
- Step 4: Simmer and Season Stir in the minced thyme and rosemary. Let the gravy simmer for about 5 to 10 minutes, or until it reaches your desired thickness. The gravy will continue to thicken as it cools slightly. Taste the gravy and add salt and pepper as needed. For an even more luxurious texture, stir in a tablespoon of heavy cream just before serving. Transfer to a warm gravy boat and serve immediately.
- Cook Time: 25 minutes