Web in this edition of epicurious 101, professional chef and chef instructor frank proto demonstrates how to level up your next roast with this ultimate guide to making the best gravy at home.

Turkey gravy with little drippings. Season with salt and white pepper. Cook over medium heat, whisking constantly until smooth. Gradually stir in the drippings mixture.

Add the defatted turkey drippings to a pan, with enough chicken broth to equal 3 cups of liquid. Web with the roux made, slowly add the warm broth while whisking constantly to prevent any lumps from forming. Slowly pour in the broth, whisking constantly as you pour.

Finish making the roux by adding ¼ cup flour to the saucepan. Choosing cornstarch to thicken your holiday gravy gives you a smooth, tasty sauce for everyone to enjoy, including those with gluten sensitivities. Add the fresh herbs and bring to a boil.

If you don’t have worcestershire sauce, sub soy sauce, balsamic vinegar or apple cider vinegar. Add the salt and pepper and adjust the seasonings to taste before serving. Cook for 1 minute or until the roux is thickened and just begins to brown.

Web rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity. Slowly whisk in the remaining pan drippings; Web the best turkey gravy is the most flavorful one, and it’s made from the pan drippings after roasting the turkey.

This shouldn’t take long as they just. Skim fat, reserving 2 tablespoons. Measure out 2 cups of the liquid from the bottom of.