The basic steps are:
1. Pour turkey drippings from your roasted turkey into a large container and let cool slightly. Skim fat from drippings and reserve. (Use a gravy separator if you have one. See video below.)
2. In a large saucepan over medium heat, make a roux by combining 2 tablespoons of the skimmed fat and 2 tablespoons of flour. This is the trickiest part of the entire process. Make sure you keep stirring it so the roux doesn’t scorch. (If you want more gravy, make more roux. Just keep the fat to flour ratio the same.)
3. Cook until mixture is a beige color. Just a minute or so.
4. SLOWLY whisk in 2 cups (or more, if you made more roux in step 2) of turkey drippings (substitute chicken broth if short on drippings or if a thinner consistency is desired). If you do this too fast it will cause clumping.
5. Stir in 1 teaspoon of poultry seasoning. I often use just salt and pepper with a bit of sage and thyme.
6. Over medium-high heat, bring to a simmer, stirring constantly until gravy is desired consistency.
7. Remove from heat. Season with salt and pepper, to taste.
Hint: Looking for a great way to use up leftover gravy? Try Turkey Pot Pie.
Better yet, just follow Marth Stewart’s method:
Here’s another method: