Description
The secrets for flavorful, lump-free gravy that you can make ahead of time.
Ingredients
Scale
- 6 tablespoons fat rendered from turkey
- 4–1/2 tablespoons all-purpose flour
- 3 cups liquids from drippings (fat removed) and turkey stock
- 1/2 teaspoon poultry seasoning
- 1/2–1 teaspoon salt
- 1/4 – 1/2 teaspoon ground white pepper
- Sprig of fresh thyme
- 3 leaves fresh sage
Instructions
- In a large heavy saucepan, melt the fat over medium heat.
- Heat liquid in a separate saucepan over medium-high heat. Add the poultry seasoning and stir to combine.
- If desired, steep the sprig of thyme and sage leaves in the liquid. Remove before adding to the gravy.
- Whisk the flour into fat to make a roux, continue until the mixture is a deep golden brown and starts to smell slightly nutty.
- While whisking, stir in 1/2 cup of liquid until smooth, Add another 1/2 cup while whisking constantly. Continue to whisk while adding the liquid in a steady stream until all the liquid is incorporated and the gravy is smooth and thick.
- Reduce heat to low and simmer 2 minutes. Taste and add salt and pepper.
Nutrition
- Serving Size: 4 ounces