• 1/4 cup Turkey fat (skimmed from the drippings) or butter
• 1/4 cup All-purpose flour
• 2 cups Turkey Bone Broth (warmed)
• 1/2 cup Turkey Pan Drippings drippings from a freshly roasted Diestel Whole Turkey or Bone-In-Breast. (strained, and degreased if preferred, but not essential)
• 1/4 teaspoon Salt (or to taste)
• 1/4 teaspoon Black pepper (freshly ground, or to taste)

PREPARATION

Prepare the Drippings:

1. Once the turkey is removed from the pan, pour all the remaining liquid and browned bits into a large glass measuring cup or fat separator.
2. Let it sit for a few minutes so the fat rises to the top.
3. Skim off 1/4 cup of the fat to use for the roux, and measure out 1/2 cup of the remaining liquid (the drippings).
4. Strain the drippings through a fine-mesh sieve if you want a smoother gravy.

Make the Gravy:

1. In a medium saucepan, melt the 1/4 cup of turkey fat (or butter/oil) over medium heat.
2. Once shimmering, gradually whisk in the 1/4 cup of all-purpose flour.
3. Cook the mixture, whisking constantly, for 1 to 3 minutes until the roux is smooth and light golden brown (a "blonde" roux). This cooks out the raw flour taste.
4. Slowly pour in the warm 2 cups of Bone Broth while constantly whisking to prevent lumps. The gravy will start to thicken immediately.
5. Add the 1/2 cup of strained turkey drippings to the saucepan. Continue to whisk as the mixture comes to a simmer.
6. Reduce the heat to low and let the gravy gently simmer for about 5 to 10 minutes, or until it has reached your desired consistency. Stir occasionally.
7. Stir in the salt and black pepper (and optional herbs). Taste and adjust the seasoning as needed. Serve immediately.

OPTIONAL:

When the turkey is half done, heat, (do not boil), one cup white wine and pour over turkey. This is the secret to a marvelous, deep flavored gravy.