Foolproof Turkey Gravy

Name: Foolproof Turkey Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: Up to 1 cup of pan drippings (Note 1); ¼ cup butter (salted or unsalted Note 2); ¼ cup all-purpose flour; 2 cups low sodium chicken stock (cold Note 3); Salt and pepper (if needed); 1-2 tablespoons lemon juice, white wine, or balsamic vinegar (optional Note 4)

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6

turkey gravy

Ingredients

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Up to 1 cup of pan drippings (Note 1)¼ cup butter (salted or unsalted Note 2)¼ cup all-purpose flour2 cups low sodium chicken stock (cold Note 3)Salt and pepper (if needed)1-2 tablespoons lemon juice, white wine, or balsamic vinegar (optional Note 4)

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Instructions

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Step 1

Pour the turkey drippings into a fat separator through a fine mesh strainer. Set aside.

Step 2

In a medium saucepan (2qt), melt the butter (or bacon fat) over medium high heat.

Step 3

Add flour and roast the flour, stirring constantly, until golden brown with nutty aroma, about 2 minutes. (Note: It's so easy to burn the roux, because it literally takes seconds from perfectly nutty to burning. So don't get distracted here.)

Step 4

Slowly pour in cold chicken stock, while stirring vigorously.

Step 5

Then add the pan drippings, leaving the layer of fat in the cup.

Step 6

Bring it to a boil, and then reduce heat to medium.

Step 7

Simmer until desired thickness is reached, whisking occasionally, about 10 minutes. Keep in mind, gravy also thickens as it cools.

Step 8

Add salt and pepper, if needed. Keep in mind the flavor and level of saltiness will greatly depend on your pan drippings. TIP: If you feel like your gravy is lacking something, add a touch of acid, like lemon juice, white wine, or balsamic vinegar. (P.S. You won't have this problem if you made my champagne turkey. The dripping is so flavorful and tangy!)