Making a delicious turkey gravy has never been easier. Pan gravy from the turkey’s drippings is the easiest recipe of all. First, set aside the turkey after it’s done turkey. Take the pan that you cooked your turkey in and pour the dripping into a measuring cup (preferably glass). The drippings should stand until the fat rises to the top of your measuring cup. Scoop this fat off and place it aside.
From there, add stock (whether pork, beef, chicken or vegetable), so there is a total of 4 cups of liquid inside your measuring cop. Put your roasting pan over a medium-low heat (some cooks use two burners at one time). Take about 6 tablespoons of the fat you set aside and put it inside your roasting pan. Place flour of this fat and whisk it for 2 minutes until the flour is a yellow-brown color.
Then, pour the drippings and stock from your measuring cup into the pan and scrap the bits off the bottom of the pan. Simmer this for about 2 to 3 minutes, whisking it periodically. Decide how thick/thin you want your gravy. If it’s too thin, simply shimmer more and whisk. If it’s too thick, add more stock in the mixture. Then season your pan gravy with salt/pepper and whatever other herbs/spices you desire. Then place your gravy in a bowl or boat, whatever you desire, in order to serve it to your guests.
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