Description

Thanksgiving isn't complete without gravy and this one is easy to make. It's made from turkey pan drippings, flour and chicken stock/broth.

Ingredients

• 1/4 c. turkey fat or vegetable oil or butter
• 1/4 c. all-purpose flour or cornstarch
• 1 c. pan drippings
• 1-2 c. chicken stock/broth or water
• salt and pepper, to taste
• Optional: splash of sherry, splash of wine, teaspoon of minced herbs, such as rosemary, thyme, or sage

Steps

1. Remove the turkey from the oven; set aside to rest, for 30 minutes.
2. Place the pan over medium-high heat on the stove-top, using 1 or 2 burners, depending on the pan size.. When the pan drippings are hot and bubbling a bit, pour in 1 cup stock/broth; scrape all the bits from the bottom of the pan.
3. Pour the deglazed pan drippings into a measuring cup; place it in the refrigerator or freezer. While the turkey is resting, the fat and drippings will separate and the fat will begin to harden, making it easier to skim off just the fat for making the gravy.