Planning ahead? Much of the gravy can be made one to two days in advance. Finish it up once the turkey comes out of the oven.
Start to finish time: 20 minutes day before; 15 minutes to finish (done while turkey is resting)
Ingredients
- 1 stick of butter
- 1/2 cup flour
- ½ cup chopped onion
- 4-5 cups turkey stock or chicken stock
- Kosher salt and black pepper
Directions
- Melt butter in a medium saucepan, then add onions. Cook until onions are translucent, about 5 minutes. Sprinkle the flour over the fat and cook, stirring constantly, until the mixture is golden, 8 to 10 minutes.
- Gradually whisk in 4 cups of stock until mixture thickens and is smooth.
- Cool, cover, and refrigerate until ready to finish (up to 2 days).
- When ready, reheat over low heat, stirring. Or, if using turkey drippings, once turkey is removed from pan, place pan over 2 burners, turned to medium high. Slowly add the prepared gravy mixture, stirring constantly, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Season to taste with salt and pepper.
