From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Turkey Gravy from the Drippings
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Instructions
1
|
Melt butter in a sauce pan over medium heat.
2
|
When butter is melted, whisk in flour until a paste forms.
3
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Whisk the flour paste for about 1 minute, it should turn golden.
4
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Slowly whisk in turkey drippings.
5
|
Stir in All Purpose Seasoning Blend and Poultry Seasoning Blend.
6
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Simmer over medium heat until gravy thickens to desired consistency.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Strain Your Drippings First 🥘Pour the turkey drippings through a fine-mesh strainer to remove solids and debris, ensuring a silky-smooth gravy without gritty texture.
- Master the Roux Ratio 🧈Use equal parts butter and flour (typically 2 tablespoons each per cup of liquid) and cook the roux for 1-2 minutes to remove the raw flour taste before adding your stock.
- Deglaze for Deeper Flavor 🍷After removing the turkey, add a splash of dry white wine or turkey stock to the hot roasting pan and scrape up the browned bits to incorporate all those caramelized flavors into your gravy.
- Season in Layers 🧂Add poultry seasoning and salt gradually as you build the gravy, tasting between additions to avoid over-seasoning and to balance flavors with your specific turkey drippings.
- Keep It Warm Without Lumping ⏱️Transfer finished gravy to a warm gravy boat and stir occasionally while resting; if it thickens too much, whisk in small amounts of warm stock to maintain the perfect pourable consistency.
Recipe Facts
Diet at a Glance
High Protein
Low-Cholesterol
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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