Homemade Gravy Recipe

Homemade gravy using the pan drippings and meat juices from the roast turkey is an essential part of a traditional Thanksgiving dinner. The secret to a good gravy is to skim off most of the fat from the drippings so the gravy isn't greasy tasting. This recipe makes about 2 cups of gravy, but you can double the recipe if you need more gravy.

Prep Time: 5 minutes

Cook Time: 3 minutes

Ingredients:

• Meat juices from roast turkey
• 3 to 4 tablespoons reserved fat from drippings
• Water, chicken broth or giblet broth
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• A few drops of Kitchen Bouquet (browning sauce), if desired

Preparation:

Remove cooked turkey to a platter. Leaving the crusty bits from the turkey in the roasting pan, pour the juices and fat into a large measuring cup or bowl; skim off all but about 3 to 4 tablespoons fat. (I usually remove the needed fat and set it aside in a small bowl and then skim off and discard the remaining fat.)

Return the fat to the roasting pan and stir in the flour. Blend well. Cook and stir this mixture over low heat until bubbly, either right in the roasting pan or transfer to a large saucepan.

Remove the pan from the heat and stir in the liquid (pan drippings plus enough water, broth or giblet broth to make 2 cups) all at once. Season with salt and pepper and add the Kitchen Bouquet. Mix very well using a wire whisk for best results. Return the pan to the heat and simmer until it thickens slightly, about 2 to 3 minutes.

You can add a can or jar of prepared turkey gravy to your homemade gravy if you don't have sufficient pan drippings to make enough gravy for your family and guests.