¼ cup turkey fat, if you don't have enough add butter to equal ¼ cup
¼ cup flour
6 cups turkey stock, heated in separate pot
Ingredients of your choice*
Salt and pepper to taste
Heat turkey fat and/or butter to a simmer in medium size pot. Add flour and whisk together to fully incorporate; there should not be any lumps. Using a rubber spatula or wooden spoon, continue to stir and cook over medium heat until roux is browned, about 10 minutes. Mixture will gradually turn a caramel color and ultimately start to smell nutty and achieve a rich brown color as flour cooks.
Gradually begin to add hot turkey stock one ladle at a time, whisking vigorously during each addition until about half of the stock has been incorporated. Carefully, pour remaining hot stock into mixture and whisk to combine.
Mixture will seem thin at this point, but will thicken as it heats, so be patient. Bring gravy to a boil, stirring gently, and cook until thickened and coats the back of a spoon, approximately 3 minutes. Add a little extra stock, cream or water if gravy is too thick. Remember to add salt and pepper to taste, as there is no salt in your stock.
Gravy is ready to serve immediately or use one of the following techniques to make ahead.
Notes: Place gravy in refrigerator up to three days and reheat when needed.
Place hot gravy in thermal carafe (like you would use for coffee) and seal tightly. Will stay warm several hours and pours easily.
Freeze and reheat when needed. Because of the roux, the gravy should not separate.
Use leftover gravy on leftover turkey and in soups or casseroles.
* If you have a favorite gravy ingredient like giblets or shallots, just add them to this recipe or prepare your recipe with your homemade turkey stock.
Makes about 6 cups