Quick Turkey Gravy
Makes about 2 to 3 cups.
Note: From TheKitchn.com.
• 1 to 2 c. broth or water
• 1/4 c. turkey fat (substitute vegetable oil or butter)
• 1/4 c. all-purpose flour
• 1 c. pan drippings
• Salt and pepper
• Optional: splash of sherry, splash of wine, teaspoon of minced herbs such as rosemary, thyme, or sage
After you’ve removed the turkey from the oven and set it aside to rest, set the pan over medium-high heat on the stovetop. You may need to span two burners. When the pan drippings are hot and sputtering, pour in a cup of broth and begin scraping all the bits from the bottom of the pan.
Pour the deglazed pan drippings into a measuring cup and place this in the refrigerator or freezer, wherever there is space. In the 30 minutes it takes to rest the turkey, the fat and drippings will separate and the fat will begin to harden. This makes it easier to skim off just the fat for making the gravy. (Or just use a fat separator.)
You should ideally end up with about a cup of pan drippings and ¼ cup of fat. If you have less, you can make up the difference with broth or oil, respectively. If you have more, discard a little of the fat and use less broth in the next step. If you have a lot more, you can also double the recipe.
Skim the fat from the top of the pan drippings (or use a fat separator) and warm it in a saucepan over medium-high heat. When the fat is hot, whisk in the flour to form a thin paste. Let this cook for a few minutes until bubbly.
Next up, strain the pan drippings and whisk them into the roux. This will form a thick, gloppy paste.
Finish the gravy by whisking in ½ cup of broth. You can add more broth for a thinner gravy or let the gravy cook a few minutes for a thicker gravy. Taste the gravy and add salt, pepper and any extras to taste.
Gravy can be kept refrigerated for up to a week or frozen for up to three months. Reheat gently over low heat while whisking occasionally.