Honestly, my favorite part about making a roast turkey, is the pan gravy.

But just like cooking a turkey, making pan gravy is subjective. You never know what you are going to be left with, how much juices will be left in the pan after roasting, and therefore, your measurements can’t be precise.

It will depend on how you seasoned your turkey. It will depend on how often you baste your turkey. It will even depend on the size of the turkey you started out with. So you have to be flexible.

If you use my roast turkey recipe, you’ve already got the flavor built in. So all you have to do is remove the superfluous herbs and vegetables and deal with the liquid you’ve been left with.

There is no specific amount. But this recipe is versatile in the fact that you can use it with any roasted meat you make, since you are looking for consistency to tell you when you are done. If you are making a roast beef - use beef stock instead of turkey. Same with a chicken. Be flexible, and learn what it looks and tastes like when done.

Ingredients:

pan juices from roasting a turkey

flour

warmed milk

warmed turkey stock

Directions:

After removing turkey from pan, and discarding leftover herbs and vegetables, place pan on stove and heat to medium high.

Add in flour, 1 tablespoon at a time, until a roux is formed. The consistency should be like paste. Whisk constantly, and do not let burn.

Add in warmed liquid, 1 cup at a time. 2 cups of broth to 1 cup of milk. Whisking to combine after each cup.

Keep adding liquid until a thick gravy consistency is reached.