You’ll need a 12 to 14 lb (5. 4 to 6. 4 kg) roasted turkey to make enough drippings to make gravy. If you’re struggling to lift the turkey, ask another person to lift up the other end of the turkey. Then you can both place the turkey on the cutting board.
You can use either vegetable or chicken broth. However, it’s important to use low-sodium broth or water because the drippings will already be salty.
Discard the solid bits from the strainer.
Try to chill the liquid in a tall, narrow bowl or container since it’s easier to remove a thick layer of fat. You can cover and refrigerate the liquid for up to 3 to 4 days.
Since fat can clog your pipes, avoid putting the fat down the drain or your sink’s food disposal.
If you want to freeze the liquid in small portions, pour the liquid into a clean ice cube tray.
While you can freeze the liquid for more than 6 months, it may develop freezer burn which will affect the flavor.
You’ll need to thaw about 1 cup (240 ml) of the liquid.
Use unsalted butter if you didn’t keep the fat that you scooped off of the liquid from the roasting pan.
This paste is called a roux, which is the basis for thickening your turkey gravy.
If you can’t whisk out all of the lumps, you can strain the gravy through a fine mesh strainer.
Remember to season the gravy with salt or pepper according to your taste. Use the hot gravy immediately for the best texture or put it in an airtight container and refrigerate it for up to 2 days.
