classic turkey gravy

How To Make classic turkey gravy

• 1

  When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium low heat. Add the onion, turkey neck & giblets; cook, stirring until the giblets are browned, about 15 minutes. Add the chicken broth, bay leaf; cover & simmer while the turkey roasts, about 2 hours. Strain the broth & keep warm; reserve the neck & giblets, if desired for https://www.justapinch.com/recipe/kimmi-knippel-sweet_memories/grandma-k-s-dressing-stuffing/quick-easy-potatoes?k=Grandma+Knippel&fc%5B0%5D=0&p=1&o=r.
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  2

  When your turkey is done, transfer it to a cutting board & pour all the pan drippings into a degreasing cup. Add 1/2 C of the prepared broth to the roasting pan & scrap up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them). Add the bits & liquid to the degreasiing cup.
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  3

  Let the fat rise to the top of the degreasing cup, then spoon off 1/2 C fat & transfer to a large saucepan over medium heat. Make a roux. Sprinkle the flour into the pan & cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
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  4

  Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets & shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the worcestershire sauce & season with salt & pepper. Stir in butter.
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