Mix flour into oil in the saucepan;

Turkey gravy recipe roux. Sprinkle the flour over the fat and cook, stirring constantly, until the mixture is golden, 8 to 10 minutes. (if using a fat separator, pour pan juices through sieve into. Web place the neck, heart, liver, and gizzards of the turkey inside a medium size sauce pan.

Whisk 1/4 cup of fat and 1/4 cup flour in a saucepan over medium heat. After a few minutes, the flour will be well incorporated into the butter. You can thaw it slightly by leaving it on the counter for 30 minutes.

Cook the roux for about a minute or two, until it starts to take on a browned butter smell (nutty aroma). Heat butter in a small saucepan over medium heat. Cook and stir until thickened, about 2 minutes.

To ensure that your gravy is as smooth as possible, pop the final mixture into a blender. Now, bring the mixture to a gentle boil. Remove roux from heat and let cool to room temperature.

Web after the roasted garlic cools down, simply squeeze it out of the skins, mash it up, and incorporate it into the gravy. Add enough broth to the drippings to measure 2 cups. When that has cooked, whisk in the flour.

Add butter to the pan and melt it. Web heat a wide, low pan on medium to medium high, add four tablespoons butter to melt and then add four tablespoons flour, and stir with a whisk constantly as it cooks. Web melt butter in a small pot.