Tuesday, November 8, 2016

Turkey Gravy

2 sticks of butter

2 tsp. black pepper

1 c. flour

8 cups pan drippings OR 8 cups chicken stock or 8 cups of the broth you boiled from the giblets in, from the stuffing. Or you can do half and half of any of these broth, or combine all 3.

Do not add salt yet until it's all mixed taste then add it if you need to.

If using drippings from turkey, pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify (I put mine in the refrigerator to rush the process). Use a spoon to scoop and remove the fat.

In a large pot, melt butter over medium heat, once melted add flour, constantly whisking until the flour toastes to a pretty golden brown now slowly pour in drippings and/or broth into the pan, constantly whisking let thicken up before adding more broth, continue this until you get the thickness/consistency you like.

Serve immediately, or put it in a warmer (slow cooker) on low heat.


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