Thanksgiving Turkey Gravy

Serves 1
tiktok.com

Directions

  1. 1Add carrots, celery, onion, garlic, fresh herbs (sage, thyme, rosemary), olive oil, salt, and pepper to the roasting pan where the turkey will be cooked.
  2. 2Add carrots, celery, onion, garlic, fresh herbs (sage, thyme, rosemary), olive oil, salt, and pepper to the roasting pan where the turkey will be cooked.
  3. 3Add carrots, celery, onion, garlic, fresh herbs (sage, thyme, rosemary), olive oil, salt, and pepper to the roasting pan where the turkey will be cooked.
  4. 4Stuff the turkey with a lemon to add a delicious flavor.
  5. 5Stuff the turkey with a lemon to add a delicious flavor.
  6. 6Stuff the turkey with a lemon to add a delicious flavor.
  7. 7Collect the turkey drippings from the roasted turkey.
  8. 8Collect the turkey drippings from the roasted turkey.
  9. 9Collect the turkey drippings from the roasted turkey.
  10. 10Pour the strained drippings into a fat separator to separate the fat from the cooking liquid.
  11. 11Pour the strained drippings into a fat separator to separate the fat from the cooking liquid.
  12. 12Pour the strained drippings into a fat separator to separate the fat from the cooking liquid.
  13. 13Melt 3 tablespoons of butter in a skillet over medium heat.
  14. 14Melt 3 tablespoons of butter in a skillet over medium heat.
  15. 15Melt 3 tablespoons of butter in a skillet over medium heat.
  16. 16Sprinkle in 3 tablespoons of all-purpose flour and continuously whisk for about 5 minutes until the flour is cooked and golden in color, creating a blonde roux.
  17. 17Sprinkle in 3 tablespoons of all-purpose flour and continuously whisk for about 5 minutes until the flour is cooked and golden in color, creating a blonde roux.
  18. 18Sprinkle in 3 tablespoons of all-purpose flour and continuously whisk for about 5 minutes until the flour is cooked and golden in color, creating a blonde roux.
  19. 19Pour 2 cups of the separated cooking liquid (turkey drippings) into the roux.
  20. 20Pour 2 cups of the separated cooking liquid (turkey drippings) into the roux.
  21. 21Pour 2 cups of the separated cooking liquid (turkey drippings) into the roux.
  22. 22Whisk the mixture and bring it to a boil until it thickens.
  23. 23Whisk the mixture and bring it to a boil until it thickens.
  24. 24Whisk the mixture and bring it to a boil until it thickens.
  25. 25Season the gravy with a lot of cracked black pepper and salt, tasting as you go to adjust to your preference.
  26. 26Season the gravy with a lot of cracked black pepper and salt, tasting as you go to adjust to your preference.
  27. 27Season the gravy with a lot of cracked black pepper and salt, tasting as you go to adjust to your preference.
  28. 28At the very end, add a pat of butter and whisk it in to give the gravy a nice glossy sheen.
  29. 29At the very end, add a pat of butter and whisk it in to give the gravy a nice glossy sheen.
  30. 30At the very end, add a pat of butter and whisk it in to give the gravy a nice glossy sheen.
  31. 31Keep the gravy hot on the stove until ready to serve.
  32. 32Keep the gravy hot on the stove until ready to serve.
  33. 33Keep the gravy hot on the stove until ready to serve.
  34. 34Pour the hot gravy into a serving dish and enjoy.
  35. 35Pour the hot gravy into a serving dish and enjoy.
  36. 36Pour the hot gravy into a serving dish and enjoy.

Ingredients

  • carrots
  • carrots
  • carrots
  • celery
  • celery
  • celery
  • onion
  • onion
  • onion
  • garlic
  • garlic
  • garlic
  • fresh herbs (sage, thyme, rosemary)
  • fresh herbs (sage, thyme, rosemary)
  • fresh herbs (sage, thyme, rosemary)
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • lemon
  • lemon
  • lemon
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 tablespoons all-purpose flour
  • 3 tablespoons all-purpose flour
  • black pepper
  • black pepper
  • black pepper

Equipment

roasting panfat separatorskilletwhiskserving dish

Tips

  • If you don't have a fat separator, you can skim the fat off the top of the drippings.
  • Taste and adjust seasoning (salt) as you go to avoid making the gravy too salty.
  • Keep the gravy hot on the stove until ready to serve.