colleges are an option for those who want to take cooking classes!
First off, I melt butter in a pan. Once it’s melted, I whisk in some flour, a little at a time. The general rule of thumb is one tablespoon of butter for every tablespoon flour. I made a big ol’ batch of gravy, so I used 1 cup of each. This is also the same way I start out my Sausage Gravy for Biscuits and Gravy and my Homemade Cheese Sauce. Lots of butter. Paula Deen would be proud.
Next, I use the drippings from my turkey (or roast or whatever meat I have drippings from) to add to the gravy. First, be sure to strain the drippings to get out all the chunks! Add in the drippings a little at a time and whisk as you go. If you do not have drippings, or not enough to go around, you can use chicken or beef broth depending on the meat you are serving. You can also add in some milk for a really creamy gravy.
You are going to want to skim the fat off the top of the gravy as you go too.
Whisk and add liquids like broth and/or milk as needed to achieve the desired consistency. If it is too runny, mix some cornstarch and water in a separate bowl and then whisk into the gravy to thicken it.