best- ever gravy

MAKES ABOUT 3 CUPS AC­TIVE: 15 MIN | TO­TAL: 45 MIN

Rachael Ray Every Day - - Turkey -

About 2 cups of turkey drip­pings from the roast­ing pan 2 cups turkey or chicken stock 4 tbsp. but­ter 1∕4 cup flour Kosher salt

1. Place the roast­ing pan with the drip­pings from the turkey over 2 stove­top burn­ers and heat over medium. When the drip­pings are hot, add 1 cup stock. Cook, stir­ring and scrap­ing up the browned bits from the bot­tom of the pan. Pour into a heat­proof mea­sur­ing cup. Re­frig­er­ate un­til the juices sep­a­rate and the fat be­gins to firm up, about 30 min­utes. Skim the fat from the top of the drip­pings.

2. In a medium saucepan, melt the but­ter over medium-high heat. Whisk in the flour. Re­duce heat to low and whisk the but­ter and flour un­til pale golden and bub­bly, about 2 min­utes. Whisk in the drip­pings, then the re­main­ing 1 cup stock. Cook over low heat, stir­ring oc­ca­sion­ally, un­til the gravy thick­ens, 1 to 2 min­utes. Sea­son with kosher salt and pep­per.

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