- Begin with the turkey drippings. If using them, strain through a fine-mesh sieve to remove any bits. Let the drippings cool slightly, then skim off any fat that rises to the top. If you lack sufficient drippings, supplement with chicken or turkey stock until reaching the desired amount.
- Melt the butter in a medium saucepan over medium-low heat. This marks the commencement of your roux, the foundation of your gravy.
- Once the butter has melted, whisk in the flour. Stir constantly and let the mixture cook for about 2 minutes. This step is crucial to eliminate the raw flour taste.
- Gradually pour in your turkey drippings or stock, whisking continuously to avoid lumps in your gravy.
- Continue cooking the mixture until the gravy thickens, typically taking about 10 minutes.
- Season the gravy with salt and pepper to taste. Serve immediately or keep it warm
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