Turkey Gravy
Created by Chef Charlie RomeroAt Charlie's Table
AtCharliesTable.com
Course: Condiments & Sauces
Ingredients
- Turkey drippings
- 2 tablespoons butter
- 2 tablespoons flour (plus additional)
- Turkey stock
Instructions
In a saucepan, combine the butter and half fat/braising liquid mixture from cooked turkey and about 2 tablespoons of flour. Heat over medium heat and whisk until a paste forms. Lower heat to low. Add more flour as necessary to achieve a paste. This is the roux to thicken your gravy. Reserve half of the roux.
With the remaining roux in the pot, combine the other half fat/braising liquid mixture from the turkey and stock if needed. Bring to a boil, whisking occasionally. Add some of the remaining roux until desired thickness. If too thick add some stock. Season with salt and pepper to taste.
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