If you brine the turkey, you might find the turkey drippings quite salty, so be sure to use low sodium broth and add only a small amount of the turkey drippings, tasting frequently to make sure the gravy isn't too salty. This can be made a day in advanced then finished when you take the turkey out of the oven. You might not use a fat separator often, but it is a great little gadget to have on hand.
Yield: Makes About 1 Quart
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 3 to 4 cups chicken broth
- 1/2 cup dry white wine, such as Chardonnay, or use more chicken broth
- 1/4 teaspoon freshly ground black pepper, or to taste
- turkey drippings
Melt butter in a saucepan over medium heat; stir in flour and cook, stirring, for 1 minute. The mixture will be paste-like. Whisk in 3 cups of the chicken broth until smooth and cook, stirring, until thickened. Stir in the pepper. Transfer to a bowl, cover, and refrigerate until the turkey comes out of the oven.
After the turkey is removed from the roasting pan, pour drippings in to a bowl or fat separator. Set the roasting pan on the stovetop over medium heat. Stir the 1/2 cup of white wine or chicken broth into the roasting pan, scraping up browned bits in the roasting pan. Stir in about 1/3 cup of the turkey drippings (after you have skimmed or separated and discarded the fat). Stir in the thickened broth mixture and heat, stirring constantly. Taste and add more drippings or more broth, as needed.
Turkey Gravy With Pan Drippings
Foolproof Gravy -- Without Drippings
Basic Old-Fashioned Giblet Gravy