Yields or Serves:
Let’s face it; dry turkey and lumpy potatoes are no fun. If you’ve got enough gravy to put on then nobody’s going to give a hoot. Browned bits left in the bottom of the pan after roasting the turkey give body and depth to the finished gravy.
- 1/3 Cup Unsalted Butter
- 1/3 Cup Unbleached Flour
- 6 Cups Turkey Stock
- 2 Cups Roast Turkey Drippings (Skimmed & Strained)
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- In small-size skillet add butter and melt over a medium heat. Whisk in flour. Reduce heat to low and whisk 2 minutes until roux is golden brown.
- In large-size saucepan add turkey stock and bring to boil over a medium-high heat. Add turkey drippings. Add kosher salt and pepper. Whisk in roux. Reduce heat to low and simmer 8 minutes.
- Note: If you’re short on drippings then skim fat from roasting pan and add 1 to 2 cups water. Scrape up browned bits from bottom of pan with a wooden spoon. Strain liquid through a fine-mesh sieve into stock.
- Makes 6 Cups
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved