This year I rebooted my 2011 homemade gravy recipe. Here is the new and improved recipe!
Domestocrat’s Best Homemade Gravy ver. 2013
1/2 cup drippings from cooked turkey
3 cups low sodium stock (any kind will work – chicken, turkey, vegetable will work best)
4 tbsp. butter
5 tbsp. AP flour
2 tbsp. herbs, chopped fine (I like a mix of rosemary, thyme, and sage)
2 cups milk (2% works best)
1/4 tsp. pepper
After the turkey is all cooked remove it from the roasting pan. Take out any aromatics you had in there too. All you need is the drippings from the bottom of the pan. It’s ok if some of it is watery and some might be burned. It’s ok if there aren’t a lot of drippings. It’s even ok if there are weird bits in the bottom of the pan. It’s all flavor that can be turned into delicious gravy. Carefully strain the drippings into a medium sized sauce pot.
Over low heat sprinkle the flour over the drippings and stir to combine. Stir until there are no flour lumps left. Next, stir in the butter and proceed only when it has all melted. Then pour in the stock and milk, stirring constantly as the gravy thickens. When the gravy has thickened add in the herbs and pepper.
The key to delicious homemade gravy is to taste as you go. The turkey drippings can be very salty (especially if you brine your turkey like we do). Because of that, the drippings need to be mellowed and very little salt should be added. This is the reason for this updated recipe – low sodium chicken stock and more liquids. Taste the gravy after each step above and feel free to adjust to your own taste preferences. This adjusted recipe is a better balance overall. No matter what combination you end up with, your gravy should be savory and creamy. And I guarantee it will be so perfect that you’ll pour it over your entire plate!
Domestocrat 
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