How To Make Turkey Gravy From Broth. Reheat the drippings or broth so they are warm. Cook for 1 minute, or until aromatic.
Strain through a fine mesh strainer and discard the solids. Kosher salt and freshly ground black pepper (to taste) to make giblet stock put the neck and giblets in a saucepan with 5 cups of water. Let your juice sit for a while and settle.
Once Bubbling, Add Turkey Neck And Backbone.
Season with salt and pepper to taste. Allow the drippings to settle and separate into oil on top and juices on the bottom. (measure accurately so gravy is not greasy.) 2.
Season With Salt And Pepper, To Taste.
Remove 1/4 cup oil using a kitchen syringe; Return 1/4 cup drippings to roasting pan. To gather up the turkey drippings, first transfer the cooked turkey from the roasting pan and set it on a cutting board to rest.
It Might Take 30 Minutes Or So For The Fat To Rise To The Top.
Sprinkle in the black pepper then slowly add in the flour, constantly to combine. Skim off ¼ cup of fat from the top of the drippings and set aside. 2 cups (or pan drippings)
Melt Butter In A Medium Saucepan Over Medium Heat.
Place the roasting pan over two burners on the stove on medium heat. This will remove any solids. Bring the water to a boil over high heat.
Set A Strainer Over Your Saucepan And Pour The Drippings Into Your Pan, Straining Out Any Bits As You Pour.
After a few minutes, the flour will be well incorporated into the butter. Discard the remaining fat, reserving the drippings and adding enough broth or water to make 2 ½ cups of liquid. Heat to boiling, stirring constantly.