Homemade Turkey Gravy from Drippings

TURKEY GRAVY WITH DRIPPINGS

1. Strain: Strain the turkey drippings from the roasting pan (solids and liquid) through a fine mesh sieve directly into a fat separator cup to skim off fat when poured OR a large freezer bag. Discard anything caught in the sieve.
2. To degrease using a freezer bag: Rest the drippings for a few minutes to allow the fat to separate to the top. Seal bag and hold over a 4+ cup liquid measuring cup so that one bottom corner tip is facing down into the measuring cup like a spout. Make a small cut in this corner with scissors. The bottom liquid will flow through the cut without the fat and into the large measuring cup. Stop when you reach the fat or 4 cups.
3. Make 4 cups liquid: If needed, add enough water to the drippings in the measuring cup to equal 4 cups.
4. Make roux: Melt butter in a large saucepan over medium-low heat. Add the flour and cook for 4-5 minutes, whisking constantly until deeply golden (don't shortcut this step, it prevents lumps). Reduce heat to low and slowly whisk drippings into the skillet. Whisk until no lumps remain.
5. Simmer: While whisking constantly, bring to a simmer. Continue to simmer until thickened to desired consistency, about 6-8 minutes. Keep in mind, the gravy will thicken as soon as it’s removed from heat. If the gravy becomes too thick, whisk in water a little at a time.
6. Salt to taste: The gravy will vary because we are using dripping from different turkey recipes, so the amount of extra seasonings relies on YOU. If the gravy needs more salt, I suggest starting with granulated chicken bouillon, ¼ teaspoon at a time, before salting to taste.
7. Season to taste: Taste and add seasonings a pinch at a time if needed. I suggest dried parsley, garlic powder, onion powder, dried thyme, ground sage, dried rosemary and pepper.
8. Keep warm before serving: Gravy is the smoothest when warm and will begin to thicken as it cools. Do your best to time its preparation to coincide with the completion of your turkey. Keep it on low heat, stirring often, until ready to serve. It's best to serve in an insulated gravy jug like this.
9. Thin as needed: The gravy will thicken as it cools. To restore, heat over medium-low and whisk in additional water to thin back to desired consistency.

TURKEY GRAVY WITHOUT DRIPPINGS

1. Make roux: Melt butter in a large saucepan over medium-low heat. Add the flour and cook for 4-5 minutes, whisking constantly until deeply golden (don't shortcut this step, it prevents lumps). Reduce heat to low and slowly whisk broth into the skillet. Whisk until no lumps remain, then add the chicken bouillon and all seasonings.
2. Simmer: While whisking constantly, bring to a simmer. Continue to simmer until thickened to desired consistency, about 6-8 minutes. Keep in mind, the gravy will thicken as soon as it’s removed from heat. If the gravy becomes too thick, whisk in water a little at a time.
3. Season: Taste and season with salt and pepper to taste (it will need salt).
4. Keep warm before serving: Gravy is the smoothest when warm and will begin to thicken as it cools. Do your best to time its preparation to coincide with the completion of your turkey. Keep it on low heat, stirring often, until ready to serve. It's best to serve in an insulated gravy jug like this.
5. Thin as needed: The gravy will thicken as it cools. To restore, heat over medium-low and whisk in additional water to thin back to desired consistency.