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About the Dish

  • Drippings


  • All Purpose Flour

    All Purpose Flour


After you’ve cooked the turkey, you should have some drippings in the bottom of your roasting pan. Remove the bird (and rack if you used one) from the roasting pan. If the drippings are very dry, add up to 1 cup water, and stir to release them from the pan.
Pour the liquid through a strainer and into a tall narrow container or fat separator. Let it stand for 5 minutes or longer, so that the fat rises to the top.
Measure /2 tablespoons of fat /from the top of the container of drippings. Pour off remaining fat, and refrigerate it for another use.
To the remaining juices, add just enough water so that you have a total 1 cup liquid.
In a small saucepan, combine flour and reserved 2 tablespoons fat. Place over medium-low heat, and whisk together. Cook until it starts to smell faintly nutty, 4-5 minutes.
Whisk in reserved 1 cup liquid in a steady stream. Bring to a simmer, and cook, stirring, 5-10 minutes to fully thicken the gravy and cook the flour.
If the gravy has become too thick for your taste, whisk in a little warm water to adjust consistency. Taste and adjust seasoning as desired with kosher salt and freshly ground black pepper. Serve with turkey, and enjoy!