Ingredients
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6
-
6
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4
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Easy Make-Ahead Turkey Gravy,I am not very skilled in the gravy department, so when I saw this in the local paper I thought it’s worth a try. Well it will be how I make my turkey gravy from now on. Its very simple and quite tasty, and I can say I made it myself. It has a nice color and best of all NO LUMPS!,When they say separate the fat and use the dripping to add to gravy base. Are they saying use the fat or the juice with out the fat which is considered drippings??? Sorry for dumb question I know but that’s when I get confused.
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Steps
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1
Done
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In a Medium Saucepan, Melt Butter and Whisk in Flour. |
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2
Done
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Cook Over Medium-High Heat Until Flour Is Incorporated and White Bubbles Begin to Form on the Top of the Roux. |
|
3
Done
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Cook the Roux For 2-3 Minute After the White Bubbles Have Formed, Whisking Constantly. |
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4
Done
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Gradually Add the Broth, Whisking Constantly Until the Gravy Is Thickened and Comes to a Boil. |
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5
Done
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Remove from Heat and Season With Salt and Pepper. |
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6
Done
|
at This Point, You Can Cool, Cover and Refrigerate the Gravy Base For as Long as 4 Days. Reheat in a Medium-Sized Pan. When Turkey Is Done, Skim Off Fat and Pour Drippings Into Gravy Base and Bring It to Serving Temperature. |
