How to Make Turkey Gravy
- Combine the turkey drippings, pepper, poultry seasoning, and bouillon granules in a 1-quart saucepan; simmer over low heat for 5 minutes.
- While the pan drippings and spices are heating, combine the flour (the 1/4 cup plus 1 tablespoon) along the milk, in a jar with a tight fitting lid; shake until ingredients become smooth.
- Slowly add the milk mixture into the simmering broth; stirring constantly with a spoon.
- Continue to cook and stir, until the gravy is thick and bubbly, then serve.
- *Note: If I roast a 19 lb. bird, I am able to double the gravy ingredients, and then I'll add the already cooked, cut-up turkey meat into the gravy. The gravy and turkey meat taste great served over hot-cooked mashed potatoes. Also, whenever I double the recipe, I then prepare the gravy in a 3-quart saucepan.