Don’t do it! Don’t get rid of those drippings! The best flavors and the labor of your love, end up lying right on the bottom of the roasting pan. Your homemade gravy will compliment your bird perfectly.
Adding a little flour and stock, along with the juices from your turkey, to those bottom bits, will turn out to be the most wonderful homemade turkey gravy. No doubts.
- Turkey drippings and 1/4 cup of skimmed fat
- 1/4 cup flour
- 3 cups chicken stock (low sodium)
- 4 tablespoon white wine, optional
- 2 tablespoon heavy cream or milk
- Kosher salt to taste
- Black pepper to taste
- Pour the drippings into a separate container, allow it to sit and separate.
- Skim fat off the top… and reserve 1/4 cup oil in a separate bowl, discard the remaining fat until you are left with the drippings settled on the bottom.
- Move the roasting pan with the remaining bits to a burner set on medium heat.
- Sprinkle flour in the pan, and use the whisk to scrape up and dissolve any brown flavor bits left in the bottom of the pan.
- Add 4 tablespoon of reserved fat until it becomes slightly pasty. Add more fat if it’s too dry or thick.
- Add wine, reduce to low heat, while stirring for about 4 or 5 minutes.
- Pour in the chicken stock, heavy cream, salt and pepper. Whisk constantly until the gravy comes to a simmer and thickens, about 5-8 minutes.