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Turkey gravy pan drippings. Whisk in 1 cup of the turkey drippings and 1 cup of stock until completely smooth. Pour the drippings from the turkey into the roux, whisking during the addition. Melt butter in a medium saucepan over medium heat.

1 to make the base broth for gravy, add the offal, turkey neck, onion, thyme, and bay leaf to a medium saucepan. Cook for 1 to 2 minutes, whisking constantly, until bubbly and light to golden brown. Taste repeatedly and add salt and pepper to taste as needed.

Add in 1/2 cup of the reserved pan juices and whisk until incorporated. Add strained turkey drippings and stir until it comes to a light boil. Discard solids and reserve 2 1/2 cups pan drippings;

Then add the 4 cups of turkey broth. Turkey drippings or driblets are from the bottom of the pan after you roast your turkey. Bring to a boil, whisking constantly, then reduce to a simmer.

Measure out 2 cups of the liquid from the bottom of. Web add flour to melted butter and whisk to combine. Web add the meat to the onions and celery and sauté for 5 minutes.

Discard the thyme stems and bay leaf. One tablespoon at a time whisk the flour into the drippings until it thickens and bubbles. Add the butter and olive oil.