Onions are one of the main ingredients in the base of this gravy.

Homemade turkey gravy from drippings. Recipe faqs what’s the secret to making the best thanksgiving gravy? Whenever you make a roast turkey, don’t toss the fat and juices that are left behind in the roasting pan. Add broth and more drippings, stirring until it thickened, and add the giblet meat.

Start by sautéing two turkey thighs in 2 tablespoons of extra virgin olive oil until golden brown. After the roux is complete, the liquid will be added to the pot and whisked until the desired thickness is reached. The roux acts as a thickening agent to create the right consistency for gravy.

Slowly pour in the broth, whisking constantly as you pour. If you only have a large holed colander, line it with cheesecloth. Add salt and pepper to taste.

You will lose a little gravy absorbing into the cheesecloth though. As the turkey cooks, it releases a combination of fat and meat blood, which. Whisk in 1 cup of the turkey drippings and 1 cup of stock until completely smooth.

The first is to remove the lumps by pouring the gravy through a fine mesh sieve or small holed colander. Cook and stir until thickened, about 2 minutes. Web this recipe utilizes turkey drippings, which are the golden essence of a roasted turkey.

Gradually stir in the drippings mixture. Unsalted butter is recommended in this recipe because it allows for better control over the amount of salt in the final product. Season the gravy with salt and pepper and make sure to taste it to be sure it has the flavor you are looking for!