To Make Really Good Gravy, You First Need to Understand Roux

Ingredients

• 1 1/2 to 2 cups homemade or store-bought well-seasoned turkey or chicken stock, as needed
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• Reserved turkey drippings
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt

Steps

1. Slowly pour separated liquid into a liquid measuring cup; discard separated fat. Add turkey or chicken stock to liquid as needed to equal 2 cups total turkey liquid. Set aside until ready to use.
2. Melt butter in a medium-size heavy-bottomed saucepan or high-sided skillet over medium. Whisk in flour; and stir until smooth and completely combined.
3. Cook over medium, whisking constantly. The roux will bubble as the raw flour cooks, but no color has developed yet.
4. Cook over medium, whisking constantly, until mixture is smooth and color darkens to a deep blond.
5. Cook, whisking constantly, until roux is smooth and the color of peanut butter, 6 to 8 minutes.
6. Cook, whisking constantly and adjusting heat from medium to medium-low as needed to prevent burning, until roux is milk chocolate in color, 25 to 28 minutes.
7. Whisk turkey liquid into roux in saucepan; bring to a boil over high, whisking slowly and constantly.
8. Reduce heat to medium to maintain a simmer; cook, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Stir in pepper and salt. Serve immediately.