Ingredients
Equipment
Method
- In a medium saucepan, melt the butter over medium heat.
- Whisk the flour into the melted butter. Allow this mixture to cook for two minutes, making sure you are stirring to prevent it from burning.
- Slowly whisk in the turkey stock, parsley, pepper, and salt. Allow the mixture to come up to a simmer while stirring. Serve warm.
Notes
- Tip 1: To avoid lumps, make sure that you add the turkey stock slowly while whisking constantly. A little at a time makes a big difference in creating a smooth gravy.
- Tip 2: Store turkey gravy in an airtight container in the fridge for up to four days. This gravy, like most, will thicken up when refrigerated.
- Tip 3: This gravy is great year round; feel free to replace the turkey stock with chicken or beef stock.