Kalkonspad-recipe

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1. 1
   Collect the drippings from the turkey and strain them through a fine mesh strainer into a liquid measuring cup. I only had ½ cup of pan drippings leftover from our roasted turkey breast recipe (note: You will need a total of 2 cups of pan drippings, or you can make up the difference with chicken broth).
2. 2
   Discard the rest of the contents in the strainer. Let the pan drippings rest in the measuring cup for about 3-5 minutes or until the fat contents start to rise to the top.
3. 3
   Spoon off the fat from the top of the drippings and measure it. You will need about 3 tablespoons of fat. I only had 1 tablespoon of fat from my drippings and made up the rest with butter.
4. 4
   Add the turkey fat to a medium saucepan along with the butter (if needed). Heat over medium heat. Once the butter and fat are melted, add the flour to the pan and begin to whisk until the flour is well incorporated. Continue whisking until the mixture starts to turn golden brown, about 1 ½ - 2 minutes.
5. 5
   Now, slowly pour in the rest of the pan drippings and the chicken broth into the saucepan, a little bit at a time. Continue whisking while you pour. The flour will start to thicken as you whisk.
6. 6
   Bring the gravy up to a gentle boil, then reduce the heat to medium-low and simmer for about 5 minutes. Continue to whisk often while it simmers. Taste the gravy and add a pinch of salt or pepper if needed. Mine had plenty of salt, so I only needed to add a pinch of freshly cracked black pepper. Remove the pan from the heat and serve. It will continue to thicken as it cools.