How to Make the Best and Easiest Turkey Gravy Ever:

Why let all the seasonings and yummy brown bits on the bottom of your roasting pan go to waste? Don't settle for store bought gravy when you can make this flavorful, rich, smooth gravy while your turkey rests before carving. Once you see how easy it is to make, and how it enhances not just the turkey, but the potatoes, stuffing, and whatever else you want to ladle it on, you’ll never want store bought again! 

• ¼ cup turkey drippings (drippings and fat) 
• ¼ cup flour
• 2 cups liquid (juices from roasted turkey, stock/broth or water)*
• Salt and pepper to taste if needed*

1. Carefully pour drippings from the roasting pan through a strainer into a fat separator or glass measuring cup discarding the contents of the strainers. Allow the drippings to cool for about 10 -15 minutes so that the fat separates and floats to the top. (You can also place it in the refrigerator to speed up the cooling)
2. Skim off ¼ cup of the fat from the top, supplementing with butter if needed 
3. Measure out 2 cups from the bottom of the drippings, adding turkey or chicken stock if needed 
4. Heat fat in a small saucepan over medium-high heat, and whisk in the flour. Cook for 1 to 2 minutes, whisking constantly, until bubbly and lightly browned
5. Gradually whisk in the reserved pan drippings/stock. Continue whisking, bringing it to a boil.  Reduce heat to low and simmer, whisking occasionally, until thickened, about 5 minutes. Season with salt and pepper if needed 

*Tips

• Use unsalted or low-sodium turkey or chicken stock/broth if possible as the pan drippings may already be salty from what was used to flavor the turkey
• Taste the gravy before adding extra salt and pepper to avoid it becoming too salty
• Whisk in more stock, one tablespoon at a time, to thin to your liking if gravy has thickened too much 
• Whisk in a little cornstarch if the gravy is too thin and not thickening