Step 1

Heat the BUTTER or FAT (from turkey drippings) in a saucepan over medium heat.

Step 2

Whisk the FLOUR into the fat and cook for a few minutes until it becomes golden brown. The longer this cooks, the darker the gravy will be.

Step 3

Gradually add the liquid from the TURKEY DRIPPINGS (or broth) in small amounts, whisking continuously to ensure a smooth texture.

Step 4

Continue cooking for about 5 minutes, or until the gravy reaches desired thickness, stirring as needed.

Step 5

Season with SALT and PEPPER to your liking and remove from heat.

Step 6

Serve warm.

Step 7

Store turkey gravy in an airtight container up to 5 days in the refrigerator and up to 90 days in the freezer (or longer if vacuum sealed).