Servings: 8 people 3 Tbsp all-purpose flour, or use Gluten-Free 1:1 flour 3 Tbsp fat drippings from roasted turkey 2 cups turkey drippings, skimmed of fat (add water or broth if needed to make 2 cups) 1/4 cup milk, stock, or water, or added to desired consistency salt and pepper to taste
Once your Thanksgiving turkey has been transferred from the roasting pan and is resting, make your turkey gravy. Strain all drippings from the turkey pan through a fine mesh sieve into a large measuring cup.
Discard anything you catch in the sieve. Let drippings in the measuring cup rest for a minute, the fat will float to the top and the broth will sink to the bottom. Skim off 3 Tbsp of fat and transfer into a medium saucepan (add butter if you don't have 3 Tbsp).
Skim off and discard excess fat left in the measuring cup. You should have about 2 cups of drippings left in the measuring cup after the fat is removed. Add more water or broth if needed to make 2 cups. Set the saucepan over medium heat.
Once the oil is starting to sizzle, whisk in 3 Tbsp flour and stir until well combined. Continue whisking until the mixture is starting to turn a light golden brown, about 2 minutes. Gradually pour the remaining broth from drippings into your saucepan, whisking constantly. Bring to a light boil while continuing to whisk.
Add 1/4 cup milk, stock, or water to your desired consistency and taste, and simmer for 5 min. Season with salt and pepper to taste if needed. Remove from heat, cover with a lid, and keep warm until ready to serve, then transfer gravy to a gravy boat to serve. It will thicken slightly as it cools.