Turkey Gravy

Ingredients

0 of 5 out on the counter

• 3 tbsp olive oil
• 3 tbsp all-purpose flour
• 2 cups turkey pan drippings, skimmed of fat, topped up with low-sodium chicken broth
• ¼ tsp salt, or to taste
• ¼ tsp black pepper

All set! Everything is out. Time to bake.

Method

1. 1Pour the pan drippings through a strainer into a tall cup. Let them sit 2 minutes, then skim off all the fat and throw it away. Put the olive oil in a saucepan.
2. 2Measure the juices left in the cup. Add low-sodium chicken broth to make 2 cups. No drippings at all? Use 2 cups of broth.
3. 3Heat the saucepan on medium. Whisk in the flour and cook, whisking, 2 minutes, until it smells nutty and turns light gold.
4. 4Pour in the liquid a splash at a time, whisking out the lumps as it thickens, then the rest.
5. 5Bring to a boil, whisking. Turn the heat down and let it bubble gently 3 minutes, until it coats the back of a spoon. Water boils at about 203 °F here, so go by the bubbles, not a clock.
6. 6Taste, then add salt and pepper. Drippings are salty, so salt last. Too thick? Whisk in a splash of broth.
7. 7Serve hot, 2 tablespoons a plate. Leftovers: cool no more than 2 hours, then refrigerate, covered, and use within 2 days. Bring leftover gravy to a boil, whisking, before it goes on the plate.