This gravy turned out to be the best turkey gravy I’ve ever tasted. It is made with turkey drippings, chicken or turkey stock, a roux made from flour and fat from the drippings, and finished with a couple tablespoons of the herb butter we used for the turkey. Let’s get our gravy on, shall we?
This fat separator is one of my “must have”s for Thanksgiving. You pour the drippings through the sieve on the top, which catches any unwanted bits from the bottom of the roasting pan and the drippings settle on the bottom while the fat rises to the top. Then, since the pour spout starts from the bottom, you can pour off the drippings and keep the fat out.
In the past, when making gravy, I have thrown the turkey fat away and made my roux using butter. This year I thought better of that. I poured off the drippings and set them aside, then I poured the turkey fat into the pan and added flour to make the roux. This really made a difference in the delicious turkey flavor of the gravy.
A little bit of the drippings were still with fat, which is no problem, the rest are being added in a minute anyway. You want to add equal amounts of fat to flour. So I added 1/2 c. of flour to the 1/2 c. of turkey fat.
Cook the roux for about 3 minutes, this cooks out the raw flour taste and creates the thickening agent. It will foam and bubble, just keep whisking occasionally.
Now add the drippings from the roast turkey and some chicken stock and whisk until combined and thick.
After the gravy simmers for a few minutes, add the herb butter and whisk well.
Now turn the heat all the way down and whisk occasionally to prevent a film from forming on the top until you are ready to serve.