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Place the fat into a large skillet with deep sides over medium-low heat.
Once hot, add in the flour and whisk to combine. Cook the flour in the fat for about 2 minutes and whisk intermittently. You’re essentially making a roux here and the goal is to get rid of that raw, uncooked flour taste, and brown up the flour in the fat a tiny bit.
Slowly pour in the drippings, whisking constantly. Make sure you whisk constantly to avoid lumpy gravy.* (See Note 3)
Let the gravy come to a simmer and simmer for 3 minutes or until thickened, whisking frequently.
Add in the parsley, thyme, and black pepper, taste, and add salt if necessary and to taste. You may not need to add any salt because they turkey drippings and fat arrive salted from the turkey.