How to make the best turkey gravy.

Turkey gravy pan drippings. Turkey drippings or driblets are from the bottom of the pan after you roast your turkey. Web watch the salt! Cook for 1 to 2 minutes, whisking constantly, until bubbly and light to golden brown.

Melt butter in a saucepan over medium heat. Web instructions strain drippings from turkey into a bowl. Melt butter in a medium saucepan over medium heat.

Discard the thyme stems and bay leaf. Add the butter and olive oil. Mix it well to avoid lumps.

Heat a saucepan or skillet on medium heat. Whisk in flour and thyme until lightly browned, about 1 minute. Web whisk the butter/flour until a paste forms, cook for 1 minute.

First, let’s start with the turkey itself. Make the base heat 4 cups of turkey broth, chicken broth, or water (or a combination of broth and water) in a. You’ll need 2 cups of broth for finishing the gravy.

Rewarm your gravy base with any pan drippings. Add in 1/2 cup of the reserved pan juices and whisk until incorporated. Web instructions over medium low heat on a stove, heat the turkey drippings in a medium saucepan.