Perfect Turkey Gravy

This gravy is pretty easy and it tastes great. I found the recipe here. 

½ c. butter, cut into about 8 pieces

1 tsp. coarse black pepper

½ c. flour

4 c. pan drippings OR 4 c. chicken stock

        Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.

        In a large saucepan, melt butter over medium-low heat. Sprinkle in pepper. Slowly add in flour, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter. Slowly begin to pour the drippings into the pan, constantly whisking. Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately or keep on very low heat until you’re ready to serve.