Perfect Turkey Gravy

I know it's a little late in the game but last night we had turkey gravy that was more like broth and ended up soaking everything on the plate, so I realized that making the perfect turkey gravy is something that needs to be addressed as it is so important to the Thanksgiving feast. Here is a tried and true recipe for turkey gravy that I always use when making my own turkey, plus you end up with enough for leftovers as well.

Turkey Gravy

3/4 Cup All Purpose Flour

3/4 Cups of Fat from Drippings plus Melted Butter if needed to make 3/4 cup.

8 Cups Total of Drippings & Chicken Broth

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1. Pour the drippings from the roasting pan into a heat proof glass bowl or large measuring cup.

2. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top.

3. Measure 3/4 cup fat, adding melted butter if needed.

4. Add enough turkey stock to the skimmed drippings to make 8 cups total.

5. Place the roasting pan on two stove burners over low heat and add the turkey fat.

6. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes.

7. Whisk in the stock.

8. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes.

9. Transfer the gravy to a warmed gravy boat.

10. Carve the turkey and serve the gravy.