Turkey Dripping Gravy | Recipeish | Gustus Vitae
- Yield: Around 2 Quarts of Delicious Gravy.
- Time Estimate: 15 Minutes.
- Storage Notes: Can be kept, refrigerated, for up to 3 days.
- Difficulty: Easy.
Besides the turkey, gravy may just be the best part of Thanksgiving. This recipe uses the juices from the turkey and can be made in the time that your bird needs to rest, so it'll be piping hot and ready to serve with your meal. The best part is you can make quite a bit and keep that turkey flavor: perfect for leftovers in the days to come or, in our case, for just over-doing that evening.
- In a large cast iron pan on medium, melt butter.
- Cook for 3-4 minutes after it melts, and the bubbling subsides.
- Sift in flour, and whisk continuously, cooking for around 5 minutes to get out the flour taste.
- Gradually, pour in the turkey juice, continuing to whisk as you do.
- Add Rosemary Sea Salt, Granulated Garlic, and Onion Powder, and stir in to combine.
- Mix well, and taste. Add more Rosemary Sea Salt if desired.
- Reduce heat to low, and cook for 2-3 minutes to make sure everyone gets to know each other, continuing to whisk as you do.
- Pour off into a gravy boat, reserving the rest in a jar (or jars) to pop in the fridge after supper.
- Slice your bird, serve the fixings, and cover it all with the best gravy you've ever had.