Active time:15 min. Total time:15 min.
Yield: Serves 16 (serving size: 1/4 cup)
While your Perfect Roast Turkey is resting, make the gravy. The aromatics that cooked inside the turkey make for an incredible juice that’s fantastic drizzles over sliced turkey and mashed potatoes—and everything else. The drippings are salty enough that they don’t need additional seasoning once they’re simmered. If you’re sensitive to salt, consider using a no-salt-added chicken broth instead.
- 3 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 3 1/2 cups lower-sodium chicken broth
- 1 1/4 to 1 1/2 cups reserved drippings (from Perfect Roast Turkey), skimmed
- Reserved vegetables and herbs from turkey cavity (from Perfect Roast Turkey)
How to Make It
Melt butter in a medium skillet over medium-high. Whisk in flour. Cook, stirring constantly, until flour turns light brown and has a nutty aroma, about 2 minutes. Gradually add broth and reserved drippings, whisking until smooth. Add reserved vegetables and herbs from turkey cavity. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low; simmer, stirring often, until gravy slightly thickens, coats the back of a spoon, and reduces to 4 cups, about 10 minutes. Pour through a fine mesh strainer into a bowl or gravy boat, and serve.
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