In just three steps, transform your turkey's rich pan droppings into this creamy gravy.
1. Remove turkey from roasting pan. Pour drippings into a fat separator (4-cup OXO fat separator, $14.99; amazon.com). Once fat rises to the top, pour turkey juices into a 4-cup measuring cup; add enough chicken broth to equal 4 cups total. Set aside. Reserve fat in separator.
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2. In a large skillet over medium heat, slowly add ½ cup flour to ¼ cup reserved turkey fat, whisking constantly. Cook, continuing to whisk, until roux is sizzling and golden-brown, about 5 minutes.
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3. Gradually add turkey-juice and broth mixture to roux. Cook, whisking constantly to dissolve lumps, until gravy thickens, 8 to 9 minutes. Reduce heat to medium-low and simmer for about 5 minutes. Season with salt and pepper.
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