Easy Make-Ahead Turkey Gravy

5.0(17)

I am not very skilled in the gravy department, so when I saw this in the local paper I thought it's worth a try. Well it will be how I make my turkey gravy from now on. Its very simple and quite tasty, and I can say I made it myself. It has a nice color and best of all NO LUMPS!

by Tina S.·published 2006-11-22

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Sauces

Servings

4 cups, 8 serving(s)

Total time

10 min

prep 5 min

Calories / serving

117 kcal

Ingredients (5)

serves

6 tablespoons butterbutter
6 tablespoons flourflour
4 cups chicken broth or 4 cups turkey brothchicken
salt and peppersalt-and-pepper
pan drippings from turkey

Instructions (6 steps)

01In a medium saucepan, melt butter and whisk in flour.
02Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.
03Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.
04Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.
05Remove from heat and season with salt and pepper.
06At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.

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Rich recipe — supports nutrition-aware planning.