Easy Turkey Gravy
- Yield 12 servings
This is a thick Southern-style turkey gravy. It’s made in a saucepan like a white sauce, with the strained turkey juices added to the roux.
If you don’t have enough turkey juices, add reduced-sodium chicken broth to make 5 cups. This gravy is simple and plain and invites improvisation. I sometimes add herbs, wine or juice.
- 1/2 cup unsalted butter
- 1/2 cup flour
- 5 cups turkey juices
- Melt butter in a heavy-bottom saucepan.
- Stir in flour and whisk until smooth. Cook 5 minutes, stirring occasionally.
- Whisk in turkey juices and return to a boil. Reduce heat to low and simmer 5 minutes. Taste and adjust seasoning if necessary with salt, pepper or your favorite fresh herbs. Serve right away. Makes 5 cups.