Turkey Gravy

October 05, 2017

Turkey Gravy

Turkey Gravy is easy to make from scratch. Make sure you have good quality turkey or chicken stock on hand to supplement the drippings from the bird. (this also works excellent with roast chicken)

Turkey Gravy

A recipe everyone should have in their repertoire! 

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • ½ cup Butter, cut into about 8 pieces
  • 1 teaspoon freshly cracked black pepper
  • ½ cup all-purpose Flour
  • 4 cups pan drippings or 4 cups Turkey or Chicken stock
If using drippings from a chicken or turkey: Pour drippings into fat separator, allow the drippings to cool a bit so that the fat rises to the top, pour the drippings, minus the grease back into the pan. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have about 4 cups total.
In a medium sized saucepan, melt ½ cup butter over medium-low heat, sprinkle in 1 teaspoon coarse black pepper and slowly add the ½ cup all-purpose flour, constantly stirring to create a roux.
Once fully incorporated, add the drippings/stock into the roux whisking constantly. Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.

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