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!)