Turkey Gravy
After you've let the big bird rest a bit, tilt it so that the juices run out of the cavity and into your pan. Remove the bird to the cutting bird.
Pour all the pan juices out of the pan into a cup and let it sit a minute or two so the fat rises to the top.
For 4 cups of gravy, use the following. For 2 cups of gravy, halve this.
- 6 Tbs fat from the drippings (it rises to the top)
- 6 Tbs flour
- 4 cups broth (make this from the neck and gizzzards while the turkey is roasting)
- salt and pepper to taste
Put the fat back into the pan and turn burners on under the roasting pan so you can heat it. Sprinkle the flour in and use either a metal spatula or a gravy whip to make a roux. Cook a few minutes, stirring constantly. Slowly add the broth, stirring to incorporate and bring to a simmer. Simmer until the gravy is the consistency you like, then add salt and pepper to taste.
Note: If you prefer a cream gravy, use half broth and half milk.
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