Melt the butter in a saucepan over medium heat.

Turkey gravy with little drippings. Web make the roux. Whenever you make a roast turkey, don’t toss the fat and juices that are left behind in the roasting pan. Melt the butter in a large skillet over medium heat.

Whisk 1/4 cup of fat and 1/4 cup flour in a saucepan over medium heat. Season with salt and white pepper. Whisk in 1 cup of the turkey drippings and 1 cup of stock until completely smooth.

Add the rice flour and whisk until combined and clumpy. Slowly add the turkey broth into the pan, whisking constantly to eliminate any lumps in the roux. Measure out 1/4 cup of the fat from the top, using a spoon to skim it off, supplementing with butter if needed.

Web with the roux made, slowly add the warm broth while whisking constantly to prevent any lumps from forming. Web the best turkey gravy is the most flavorful one, and it’s made from the pan drippings after roasting the turkey. Bring the gravy to a boil stirring constantly.

Once the drippings have warmed up, add the flour and mix until there’s no more flour. Pour in 1/2 cup of the pan drippings and whisk until well incorporated. When the butter is foaming, sprinkle in the flour, whisking constantly to work out any lumps.

Then lower the heat and let the turkey gravy simmer for a few minutes until it thickens up. This shouldn’t take long as they just. Web you only need a few simple ingredients to make cornstarch gravy: