When the butter is foaming, sprinkle in the flour, whisking constantly to work out any lumps.

How to make turkey gravy from scratch. Add thyme, sage and pepper; You’ll need 2 cups of broth for finishing the gravy. (for a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.) step 2

Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. 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. If it’s concentrated enough for your liking, add salt to taste (i usually add salt when i make the gravy).

In a small saucepan, combine flour and reserved fat until smooth. Add enough broth to the drippings to measure 2 cups. The tastiest thanksgiving gravy is made from turkey drippings and requires time and patience.

Drizzle this rich, thick and savory homemade gravy over mashed potatoes, stuffing, and of course, turkey! This gravy is thickened with a roux made from the turkey drippings. Skim fat, reserving 2 tablespoons.

Add stock — and perhaps sherry — then voilà! Gradually stir in the drippings mixture. Web ingredients 1/4 cup turkey drippings (fat and juices from roasted turkey) 1/4 cup gold medal™ all purpose flour 2 cups liquid (juices from roasted turkey, broth, water) 1/2 teaspoon salt, or less, if using turkey drippings 1/2 teaspoon pepper

In a large saucepan, whisk flour, 3/4 cup broth and reserved fat until smooth. Skim fat, reserving 2 tablespoons. Step 2 gradually add the turkey stock to the pan, scraping up any bits stuck to the bottom of the tin.