Cook up this delicious turkey gravy!

How to make turkey gravy from scratch with drippings. After your roux is done, just pour in the rest of the drippings (supplementing with homemade turkey stock if needed) and bring to a boil, whisking, then simmer on low until it’s thickened. Finish making the roux by adding ¼ cup flour to the saucepan. Making it gluten free and just as good!

You will be amazed at how simple it is to make your own. Web in general, the ratio for gravy is for every 1 cup of liquid, use 2 tablespoons flour and 2 tablespoons fat. Allow it to cool and store it, covered, in the refrigerator for up to 2 days.

Lowly add broth and drippings while whisking vigorously, getting all those little browned bits up from the bottom of the pan, these are like little flavor bombs. Web you are cooking for a festive occasion, like thanksgiving or christmas dinner. Make the base heat 4 cups of turkey broth, chicken broth, or water (or a combination of broth and water) in a saucepan until hot but not boiling.

Whisk the 2 cups of turkey broth into the saucepan. Web when melted, whisk with flour until a paste forms. Cook for 1 to 2 minutes, whisking constantly, until bubbly and light to golden brown.

Add wine and broth to the bottom of the pan. When the fat rises to the top, scoop it off. Web in a large saucepan, melt butter and add in black pepper over medium heat.

This recipe is simply a base. You’ll need 2 cups of broth for finishing the gravy. Web add flour to melted butter and whisk to combine.