Description

How to make Turkey Gravy, or any type of gravy, that will be sure to impress your friends and family. Works for turkey, chicken, beef or pork and even when making a vegetarian gravy. If making a beef or pork gravy, substitute with a beef or pork bouillon. if you are making a vegetarian gravy, use a vegetable stock and your favorite salt free vegetable seasoning.

Ingredients

5 cups Turkey Stock 10 tablespoons butter 10 tablespoons all-purpose flour 1 teaspoon poultry seasoning ¾ teaspoon Kosher salt (or to taste) ½ teaspoon black pepper ¼ teaspoon celery salt

Instructions

Start by making your roux, in a heavy bottomed sauce pan over medium heat add fat and melt. Add the all-purpose flour to the melted fat and stir continuously with a whisk until fat and flour are fully incorporated, about 2-3 minutes. Continue to whisk over medium till your roux has reached the desired color (The longer you cook the roux over the heat the darker it will become; a darker roux will make a darker gravy). Add liquid and whisk continuously till smooth and desired thickness is reached.

Makes

5 cups

Additional Information

Use a ratio of 2 tablespoons fat and 2 tablespoons AP flour per cup of gravy you want to make. If you have made the gravy ahead of time add a few tablespoons of the pan dripping to your gravy as you reheat it. If you are making gravy the day of, use the same ratio of dripping/liquid/fat (Drippings are the browned bits on the bottom of the roasting pan) that have been scraped up and mixed with liquid.