- 4 cups pan drippings from turkey and added turkey or chicken broth
- 1/2 cup melted butter
- 1/2 cup flour
- 1 tsp. pepper
- If using drippings from a chicken or turkey: Pour drippings into a fine mesh strainer and then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat.
- If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.
- If you’re not using turkey or chicken drippings, use 4 cups of chicken or turkey broth.
- In a large saucepan, melt 1/2 cup butter over medium-low heat. Sprinkle in black pepper. Slowly add flour, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter.
- Slowly begin to pour in drippings and/or chicken broth into the pan, constantly whisking. Whisking is the key to smooth gravy. Allow the gravy to cook for several minutes so that it can thicken up.
- Serve immediately or keep on very low heat until you’re ready to serve.
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