Turkey Gravy

Juices from pan impart all the yummy turkey flavor along with the beautifully aromatic herbs into the gravy. By making your own Turkey Stock and saving the turkey drippings you tie in the flavors so that the gravy complements the sides. This is seriously silky and you'll want to smother your plate in it!

Ingredients:

1 stick butter
1/2 cup flour
1 tsp fresh ground black pepper
2 cups Herb Roasted Turkey drippings, fat removed
2 cups Turkey Stock*

*Stock is the innards: neck, liver, gizzard, the onion skins and ends, garlic skins, all of your veggie scraps etc, a few cloves of garlic, 3 bay leaves with a couple cups of water, whatever chicken stock you have leftover from the Green Bean Casserole and allowed to boil for at least 15 minutes.

Supplies:

Large nonstick pot

Whisk

Measuring spoons

Liquid measuring cup

Mesh strainer

Fat separator

Directions:
After you've made your turkey stock (or use store bought) pour 2 cups into a measuring cup, strain solids. Pour drippings from the bottom of the turkey roasting pan into fat separator. Allow to separate for 10 minutes. Pour/skim fat from top. 

In a large pot over low heat, add butter, flour and pepper. Whisk together. It will look like a thick buttery paste. Add turkey stock and pan drippings. Over medium heat continue to whisk and bring gravy to a simmer. It will start to thicken as it cooks and will thicken more as it cools. 

Tips:
This recipe is scaled to serve about 6 people. If you need more gravy, add more water to the stock and to the bottom of the turkey roasting pan as it cooks. I usually have about 4 cups of each and will make two batches of gravy. One on Thanksgiving day and a fresh batch for leftovers. 



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