Servings 8 (1/2-cup) servings
- 1/2 cup butter
- 1/3 cup flour
- 4 cups turkey drippings, add stock/broth if needed, to equal 4 cups
- salt & pepper, to taste
Strain turkey drippings and allow to rest so the fat rises to the top. Spoon fat layer from the top and discard. Add turkey stock or broth, if needed to have 4 cups of liquid.
Melt butter in a saucepan. Add flour and whisk to form a roux. Cook for 1 minute until nutty and fragrant.
Slowly whisk in the turkey juices, whisking constantly until gravy thickens. Season with salt and pepper to taste.
Gluten-Free Version: Make a cornstarch slurry, by combining 4 Tbsp of cornstarch and 4 Tbsp of COLD water. Set aside. Heat 4 cups of turkey juices/broth in a saucepan until boiling. Add slurry, whisking constantly. Simmer, and whisk until thickened. Season to taste with salt and pepper.
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