Description
About three cups of gravy from a cooked turkey's pan juices and stock.
Ingredients
Scale
- 1 cup Roast-turkey pan drippings
- 3 tablespoons Separated turkey fat from drippings
- 3 tablespoons Unsalted butter, if separated fat is short
- 3 tablespoons All-purpose flour
- 2 cups Unsalted turkey or chicken stock
- 1/4 teaspoon Freshly ground black pepper
Instructions
- After a fully cooked roast turkey is removed, strain about 1 cup pan drippings into a fat separator or clear measure. Let fat rise. Reserve up to 3 tbsp fat and up to 1 cup defatted juices separately. If rendered fat is under 3 tbsp, add only enough unsalted butter to reach 3 tbsp total; any missing defatted juice is replaced with extra unsalted stock so liquid totals 3 cups.
- Warm the measured 3 tbsp total fat in a medium saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook, stirring continuously, about 2–3 minutes until a smooth light-golden paste forms. Do not let the roux scorch.
- Whisk 2 cups unsalted stock together with up to 1 cup defatted pan juices, supplementing stock to make 3 cups liquid. Add in small pours to the roux, whisking smooth after each. Simmer about 8–10 minutes until the gravy lightly coats a spoon; the final volume may be slightly less than 3 cups after evaporation.
- Add 1/4 tsp black pepper, taste, and season only after considering salt already present in the drippings and stock. Pour into a warm gravy boat for roughly twelve quarter-cup portions. Record actual pan-juice yield, salt and thickness in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate once roast-turkey drippings exist; turkey roasting time is not part of this sauce recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
Nutrition
- Serving Size: Approximately 1/4 cup gravy