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Perfect Turkey Gravy is a rich, flavorful addition to any holiday spread. Made with or without turkey drippings, this gravy can be easily adapted to complement any main dish. It starts with a roux of butter and flour, providing a creamy and thickened base, then combines with turkey or chicken stock for a deep, savory flavor. The addition of black pepper ensures every bite has a hint of warmth and seasoning.
INGREDIENTS- Butter: ½ cup (cut into 8 pieces), for a rich and creamy base.
- Coarse Black Pepper: 1 tsp, for seasoning.
- All-Purpose Flour: ½ cup, to create a smooth roux.
- Pan Drippings or Chicken/Turkey Stock: 4 cups, for the liquid base (use drippings if available for extra flavor).
- Step 1:
- If using drippings, strain them from the roasted turkey, allowing the fat to separate. Skim off the fat and supplement with stock if needed to make 4 cups of liquid.
- Step 2:
- In a saucepan over medium-low heat, melt the butter. Add the coarse black pepper and whisk to combine.
- Step 3:
- Gradually whisk in the flour to form a smooth roux. Cook for a few minutes, stirring continuously, until the roux turns light brown.
- Step 4:
- Slowly add the pan drippings or stock to the roux, whisking constantly to prevent lumps.
- Step 5:
- Continue cooking until the gravy thickens to your desired consistency. Adjust seasoning if needed and serve warm.
- Best served warm over turkey, mashed potatoes, or stuffing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, whisking to restore texture.
- For a more intense flavor, add a splash of white wine or a dash of Worcestershire sauce.
- To make a gluten-free version, substitute all-purpose flour with cornstarch (mixed with cold water) or a gluten-free flour blend.
Tips from Well-Known Chefs
- “Whisk continuously when adding the liquid to avoid lumps and create a smooth gravy.” – Chef Julia Child
- “Don’t be afraid to season generously; a great gravy can elevate your entire dish.” – Chef Gordon Ramsay
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