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Nov 16,  · The turkey fat that has dripped to the bottom of the roasting pan are the building blocks for gravy. Once you pull the turkey out of the oven, let it rest for 10 minutes, and carefully move it to a cutting board. Pour drippings into a fat separator. A fat separator, like the name suggests, separates the fat from the drippings. Nov 21,  · The oil and fat melts away any lumps of flour as you whisk it in. Next, whisk in the 3 cups of turkey drippings/stock into the roux, turning up the heat to medium-high and whisking constantly. . Oct 27,  · Make the roux by adding four tablespoons butter to a pan on medium to medium high heat. Add four tablespoons flour and cook three to five minutes. Add two cups turkey drippings, with 4/5(1).
Oct 27,  · Make the roux by adding four tablespoons butter to a pan on medium to medium high heat. Add four tablespoons flour and cook three to five minutes. Add two cups turkey drippings, with 4/5(1). Nov 08,  · This is my plan: spend this weekend making chicken stock using whole chicken parts, back, and feet along with a few aromatics. I'll freeze the stock. Fast forward to Thanksgiving. Can I use the chicken stock to make the gravy? I plan on using the turkey drippings and fond for more flavor. Will this co-mingling of poulty make for a funky. Nov 21,  · The oil and fat melts away any lumps of flour as you whisk it in. Next, whisk in the 3 cups of turkey drippings/stock into the roux, turning up the heat to medium-high and whisking constantly. .

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