Homemade gravy is so easy and delicious.

How to make turkey pan gravy. Bring this to a boil, then reduce the heat to a simmer. Whisk/stir the melted butter and flour together to make a paste called a roux. Keep that stirring going without interruption!

You’ll need 2 cups of broth for finishing the gravy. Web allow the mixture to simmer for a few more minutes until it thickens. Make sure to break up any lumps of flour.

Whisk in the flour and cook for 1 minute or until browned and starts to smell nutty. While whisking, start pouring in the pan drippings, and then chicken. Once melted, whisk in flour until smooth and blended.

Whether it’s drizzled onto mashed potatoes or juicy roast turkey, this gravy is the final dressing that takes your feast to the next level! Skim fat, reserving 2 tablespoons. Cook and stir until thickened, about 2 minutes.

In a small saucepan, combine flour and reserved fat until smooth. When the butter is foaming, sprinkle in the flour, whisking constantly to work out any lumps. Sprinkle the flour over the top of the turkey drippings.

This is partly because of the lower temperature. Whisk in the reserved liquid you harvested from the roasting pan, along with two cups of stock. 2 cook over medium heat, stirring constantly, until mixture is smooth and bubbly.