Directions
Pour drippings from turkey roasting pan into 2 cup measuring cup. Allow fat and stock to separate, about 10 minutes.
Skim ¼ cup fat off the drippings and discard remainder. Add butter if needed to reach ¼ cup. Add fat to a skillet or saucepan over medium heat.
Once fat starts to bubble, whisk in flour a little at a time to make a roux. Cook roux until thickened and slightly colored.
Add extra stock to pan drippings to make 2 cups and start whisking into the roux. Stop when desired consistency is achieved. Add extra stock if gravy is too thick. Add salt, pepper, and chopped herbs.
Recipe Substitutions
Add a tablespoon of cream for a richer texture.
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Ingredients
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2cupspan drippings from roasted turkey
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2tablespoonsLulubelle’s unsalted butter
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1/4cupall-purpose flour
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1 1/2cupsturkey stock
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1/4 teaspoon kosher salt
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1/8teaspoonblack pepper, freshly ground
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2teaspoonsfresh herbs (rosemary, thyme, sage)
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