Makes 10 (1/2 cup) servings.

Turkey gravy with roux. Simmer gently to thicken gravy, about 5 minutes. Web once you have roasted your turkey and separated the fat — we use turkey fat from the roasting pan — the roux takes less than 5 minutes to make. Enjoy immediately or cover and cook on low heat until ready to serve.

Roux is a combination of fat — pan drippings, butter, or oil — and flour cooked together and used to thicken everything from gravy to béchamel sauce. Roast turkey unsalted butter (less than 1 stick), melted, if turkey drippings yield less than ½ cup fat about 9 cups. When that has cooked, whisk in the flour.

After your roux is done, just pour in the rest of the drippings (supplementing with homemade turkey stock if needed) and bring to a boil, whisking, then simmer on low until it’s thickened. Add thickener and broth and cook: Web here’s a brief overview of what you can expect when you make this turkey gravy from drippings:

Web in a medium saucepan, melt butter and whisk in flour. Slowly add the roux into the gravy, whisking. Continue to stir the gravy with a wooden spoon over medium heat for 5 to 10 minutes until it reaches a thick liquid consistency.

Web updated june 02, 2023 0 in this recipe three ways to improve turkey gravy how to thicken your gravy the right way making your gravy in advance variations on the classic recipe why it works soy sauce enhances the meatiness of turkey, giving the gravy a boost in umami. Alternatively, use ½ cup of fat from the pan drippings of a roasted turkey. When the turkey comes out of the oven, let it rest a few minutes while you make the gravy.

Web whisk the two ingredients together in a dutch oven or similar vessel, then cook in a 350℉ oven, whisking every half hour, until your roux reaches the desired color. I’ve discovered that 1 to 1½ works just as well and has the benefit of decreasing the amount of fat needed to thicken the gravy, soup, or gumbo. Web this turkey gravy recipe comes together in just a few short minutes!