Pour in stock and simmer for 1 hr.

Roasted turkey and gravy. Once boiling, simmer for 1 hour or until the meat is cooked through. Sprinkle on the flour and cook, stirring constantly, for 1½ minutes. Heat butter and turkey fat together in a small saucepan.

Pat dry with paper towels. Sprinkle in flour and cook, whisking constantly, until it smells. Strain to remove the vegetables and turkey, then return the liquid to the pan.

Skim fat, reserving 2 tablespoons. Let the turkey sit at room temperature for 30 minutes. 4.9 stars ( 81 ratings) print recipe pin recipe leave a review ingredients

Remove meat from the neck; Pour the drippings into a bowl and let them settle for a minute, so the fat separates from the liquid. Keep screen on keep screen on there are just two simple steps (and five easy ingredients) in this delicious turkey gravy from drippings.

Finely chop neck meat, heart, gizzard and liver, if using; Preheat the oven to 350 degrees f (177 degrees c). Web preheat the oven to 325 degrees f.

Bring the turkey breast to room temperature for 30 minutes. Cover and refrigerate until ready to use. In a small saucepan, combine flour and reserved fat until smooth.