🥣 Turkey Gravy from the Drippings

Ingredients

• 6 tbsp Butter, unsalted, or turkey fat skimmed from the drippings, or some of each
• 6 tbsp All-purpose flour
• 4 cup Turkey broth or stock, including the skimmed pan juices; homemade stock is best
• ½ tsp Dried thyme, or a few fresh sprigs
• ¼ tsp Table salt, taste first; drippings from brined birds are salty (to taste)
• ¼ tsp Ground black pepper (to taste)

Nutrition

Steps

You’ll need: fat separator or a large glass measuring cup, roasting pan from the turkey, medium saucepan, whisk, fine strainer (optional).

1. While the turkey rests, pour the pan juices into the fat separator (or a measuring cup and let the fat rise). Set the roasting pan over two burners on medium heat, add 1 cup of the broth, and scrape up all the browned bits. Pour this into the separator too.
2. Spoon or pour off the fat. Use up to 6 tablespoons of it in place of the butter. Add broth to the skimmed juices to make 4 cups.
3. Melt the butter (or heat the fat) in the saucepan over medium heat. Whisk in the flour and cook, whisking, 2 to 3 minutes, until it smells toasty and turns light brown.
4. Pour in the warm juices and broth a little at a time, whisking hard so no lumps form. Add the thyme.
5. Simmer 8 to 10 minutes, whisking now and then, until it coats a spoon. Taste, then season. Strain it if you want it perfectly smooth. Thin with broth if it gets too thick.