Turkey Gravy (Thanksgiving part 3)

This gravy was described as "addictive" and "better than drugs". I don't have personal experience in that arena but I get where you're coming from. One of my guests drove about 40 minutes to get here for the meal and I was told she was talking about the gravy from last year for a large portion of the time. Now, making your own stock is vital to making this a 10/10 but you can make the 7/10 version on a busy weeknight with store bought stock.

Turkey Stock from previous recipe

Drippings from bottom of turkey pan

4 Tbsp butter

2-3 Tbsp AP flour

2 tsp black pepper (bonus points for fresh ground)

1 tsp garlic powder

1 tsp paprika

1 Tbsp poultry seasoning

1 tsp celery salt

Salt to taste (depends a lot on how much salt is in the drippings/stock)

In a deep pan, melt butter and then stir in flour. Whisk to combine and continue stirring frequently until flour has turned light golden brown. Add in your turkey drippings and spices. Cook another 2-3 minutes and then start pouring in the turkey stock while whisking. Let this mixture come to a boil and then reduce to a simmer for about 15 minutes or until thick enough. You can check the thickness by dipping a spoon in it and then swiping your finger down the back of the spoon. You want the line where your finger was to take a bit to fill back in (or never fill in if you like a thicker gravy). Adjust salt and serve.

PS. sorry for the terrible picture on this one. The gravy got devoured too quick for me.

Let's talk:

1. If you are doing the quick version of this you might not have pan drippings, that's okay, just use some extra butter (extra 2-4 Tbsp) and do about 1 and 1/2 times the seasonings

2. Some people like to pass gravy through a mesh sieve to make sure its super smooth. I don't typically find that necessary at all but to each his own

3. If I don't have company I'll usually put in 1-2 tsp cayenne also

4. Sometimes I will mince shallots and cook in butter before adding in the flour.