Turkey Pan Gravy

By Merib

Michael Symon/The Chew

Ingredients

• 4 tablespoons turkey fat (from the pan, substitute with butter)
• 4 tablespoons all-purpose flour
• 2 cups turkey juice (from the pan)
• 1 cup turkey stock (substitute with chicken stock)
• 1 tablespoon fresh thyme leaves
• kosher salt and freshly ground black pepper

Preparation

Step 1

Pour the pan drippings into a fat separator or measuring cup.
Place roasting pan on the stove top over medium-high heat. Add the fat from the pan and the flour, and whisk until combined. Cook until the flour flavor has cooked out and the flour turns a light golden color, about 2 minutes.
Add the juice from the pan, a little at a time, whisking constantly until there are no lumps. Bring to a simmer and cook until thick and the flour taste has cooked out, about 30 minutes. Add some turkey stock if the gravy is too thick. Finish with fresh thyme and season with salt and pepper.