Turkey Gravy
This Turkey Gravy is the best way to utilize your Thanksgiving turkey drippings! It's rich, smooth, infused with savory flavors, and delicious ladled over your holiday roast turkey and all your favorite sides.
Ingredients
- 1/2 cup turkey basting liquid/drippings plus additional leftover
- 3 cups turkey or chicken broth
- 2 tablespoons arrowroot flour or cornstarch start with 1, then add more as needed, up to 3
Instructions
- When cool enough to handle tip any juices from the cavity of the bird into the roasting pan and set bird aside on a cutting board to cool, tented with foil. Set the roasting pan and accumulated juices over two medium flames, add 1 cup of water and scrape up any browned bits from the pan.
- Carefully strain out the broth into a large glass measuring cup or medium glass bowl and place in the refrigerator to separate the fat from the broth. You should have about at least 2 cups of broth.
- Once cooled down, the fat should rise to the top and you should be able to separate most of it out. Reserve 3 tablespoons of fat and discard the rest. Measure out the remaining broth and add turkey stock until you get 4 cups total of liquid.
- In a medium sauce pan add 3 tablespoons fat and whisk in cornstarch. Slowly whisk in broth/stock until it is nice and smooth and bring to a boil and cook for 5 minutes. Season to taste with salt and pepper.
- Serve warm!