Strain the pan dripping through a sieve, skim off the fat settled on top of the drippings as much as possible.
Place a pan on medium-low heat, add butter and melt the butter until it is brown and nutty in aroma. Be careful not to let it burn as the butter can go from brown to burnt very quickly.
Whisk the flour into the browned butter and mix to combine and lump-free
Carefully whisk the turkey drippings into the roux until fully combined then add the chicken stock. Continue to whisk until combined and a thick consistency is achieved. You want to whisk constantly to avoid getting any lumps in it.
Lastly, stir in the dried parsley and black pepper and leave to simmer on low heat for about 2 minutes. check for salt and seasoning and adjust accorrdingly.
Take it off the heat, pour in a gravy boat and serve warm over your delicious roast.
Video
Notes
TipsIf you have about 2 cups of pan dripping, you may skip the chicken stock. Check for salt and pepper and adjust the gravy to tasteIf you don’t have plain flour then you can use cornflour also known as corn starch.If gravy is too thin, make a small flour slurry separately and add to it, do not add plain flour directly to the gravy as it would make it lumpy. Add more water/stock or dripping to the gravy if it is too thick.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.