Super Simple Turkey Gravy
For years I avoided making my own gravy because I was afraid it would be too greasy, or too lumpy, or somehow not smooth and tasty. Well, I got over it, and thank goodness I did! This is so easy that you won’t mind having leftovers to use on other proteins as well. Simple, delicious, and perfect for your holiday meal!
Servings Prep Time
8people 10minutes
Cook Time
10minutes
Servings Prep Time
8people 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Strain turkey drippings using a gravy separator (or a fine-meshed sieve), removing any solids. Allow drippings to sit for 10 minutes, or until fat begins to separate and rise to the top. Skim off fat and discard.
  2. Melt butter in a medium sauce pan over medium low heat.
  3. Add flour and whisk to incorporate into a roux.
  4. Slowly add the pan drippings to the sauce pan, whisking constantly to incorporate the roux into the sauce.
  5. Add salt & pepper to taste. Adjust texture with additional Wondra as needed to get the gravy to your desired consistency.
Recipe Notes

The one thing I hear from folks who are afraid to try making their own gravy is that they worry the pan drippings will be too fatty.  I have the perfect tool to make those worries a thing of the past.  I never make gravy without this awesome tool. The Catamount 2-cup Gravy Separator makes this step a snap.  Takes almost no time before I can separate the fat at the top from the rich and flavorful juices at the bottom.  And BAM!  Home made turkey gravy in no time!

Got leftover gravy?  Don’t toss it!  Freeze it in ice cube trays and toss a cube into sauces, soups and stews throughout the season.  A bit of Thanksgiving flavors incorporated into an every day meal can make any meal special!