2cupTurkey DrippingsSeparated and strained from the fat
2cupChicken StockLow Sodium
1tbspButterUnsalted
.25tspBlack PepperGround
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Instructions
Strain the drippings from roasting the turkey. Use a fat separator to separate the turkey fat from the broth. You will need the fat and both but separately.Fat is used to make the roux.The broth is used to make the gravy, however, if you brine the turkey, this juice will be very salty. Be sure to add a little water to the broth until you get the desired salt level. In a 3-quart saucepan, heat turkey fat until all moisture has simmered out on medium heat. Add the flour and cook the roux for 4 minutes while whisking.Remove the pot from the heat, add the chicken stock and dripping broth and whisk quickly until all the roux is completely dissolved into the prepared juice.Bring to a low boil while whisking and cook for about 5 minutes until gravy is thick enough.Before serving, add the butter, whisk one last time to melt the butter, then transfer to a gravy boat with a ladle.Serve immediately.Put it on everything. You'll be glad you did.