2 tablespoons butter
¼ cup all purpose flour (or use whole wheat or all purpose gluten free flour)
3-4 cups turkey drippings/stock (plus additional chicken broth if necessary)
Freshly ground salt and pepper, to taste
Extra herbs (rosemary + thyme), if desired


1.First make sure you have enough turkey drippings + stock to equal about 4 cups. If you don’t have enough turkey drippings, you can always make up the difference by adding chicken broth to equal 4 cups total.
2.Add butter to a large skillet and place over medium high heat. Once butter is melted, whisk in a little bit of flour and then slowly add in the drippings/stock, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. I add in around 3-3 ½ cups to start, then see if I need to add more to make the gravy the perfect consistency.

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