Making gravy is one of my favorite parts of Thanksgiving season, because ... gravy. It smells so delicious as it cooks, and it adds such a special, classic flavor to Thanksgiving dinner. I can't imagine my meal without it, and especially love it on stuffing, beans + for dipping biscuits into. OK, pretty much on everything.
Below you'll find my simple recipe and tips for making Turkey Gravy. Check out our "How To" post on making a roux for more tips on making this recipe as perfectly as possible. If you're not making a turkey yourself, I've also heard the Williams Sonoma Gravy Base is a wonderful alternative to homemade drippings.
- 1/2 cup butter, cut into 8 pieces
- 1 teaspoon coarse black pepper
- 1/2 cup all-purpose flour
- 4 cups turkey drippings
To begin, you need to capture your turkey drippings. Pour drippings from your turkey pan into a fine mesh strainer to allow them to cool a bit. You'll see the fat rise to the top and start to solidify. Once this happens, use a spoon to remove the fat. Do this until you have the 4 cups of drippings. Set aside.
In a large saucepan, melt 1/2 cup butter over medium-low heat, and sprinkle in the black pepper. Slowly add in the flour, constantly whisking to combine (this is where the roux post comes in handy). After a few minutes, the flour and butter will be incorporated, making a paste. Pour your drippings into the pan, continuing to whisk. Allow the gravy to cook for a few minutes in order to thicken. Serve immediately, or keep on very low heat until ready to serve. Enjoy!
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