How To Make Turkey Gravy

Instructions

• The first step is to make the turkey stock. While you can always substitute this with store bought stock or water, it is best to prepare fresh turkey stock for enhanced flavor and taste.
• To make the turkey stock boil the turkey giblets that is the gizzard, heart and neck in a large saucepan with two cups of water. Add a little kosher salt and some chopped vegetables such as carrots and celery.
• Once the water starts boiling skim the foam off the surface and let the stock simmer on medium heat for around an hour. Remove the giblets and the vegetables and strain out the stock into a large bowl.
• The next step is to prepare the dripping by separating the layer of fat from it. Drippings refer to the juices leftover after roasting the turkey.
• Take the roasted turkey from the pan and pour the dripping into a measuring bowl. Allow the liquid to settle and the fat to rise on top. Skim off the fat from the surface with a spoon and set the juices and the dripping fat aside. You can also use a fat separator for this.
• In a large saucepan heat a tablespoon of butter. While the butter melts over low heat, make the slurry for the gravy by mixing all purpose flour with two cups of water.
• Once the butter has melted, add the turkey stock along with the dripping liquid to the saucepan. Whisk it continuously using a wire whisk or a wooden spoon.
• As the gravy starts to thicken slowly add the slurry. Once the optimum thickness is achieved remove the pan from heat and season the gravy with salt and pepper.