Homemade gravy made from the juices and drippings left in the roasting pan after you are done roasting the meat is the best gravy ever. It is simple to make and so much better than purchased gravy. After all if you are going to all the work of roasting a turkey, prime rib, or a pork roast, why not use those delicious drippings to make the best every homemade gravy.
SIS Simple is Smart Tip:
Roast your meat in a metal roasting pan and not a glass or ceramic roasting pan. The metal roasting pan lets you make the gravy in the pan after the roast is removed.
How to Make Homemade Gravy: Step-by-Step Instructions:
- When the turkey or roast is done, remove it from the roasting pan and let it rest while you make the gravy. I put the turkey or roast on the cutting board, loosely tent it with foil, and let it rest.
- Pour all the juices and the fat from the roasting pan into a Gravy and Fat Separator to strain out any chunks of meat from the bottom of the pan.
- The gravy separator will let you separate the pan juices from the fat. You don’t want a lot of fat in your gravy. A little fat is ok though.
- You will need a total of 2 cups of pan juices. If you don’t have two cups, add enough broth to make two cups. You would want to double the recipe if you roasted a large turkey.
- Place the roasting pan on a medium-heat burner. The pan may be large enough to cover two burners.
- If your roasting pan isn’t metal DON’T PUT IT ON THE BURNER. Use a kettle instead. Pour a little broth into you non-metal roasting pan and scrape as much of the browned bits off of the bottom of the pan. Then pour the broth and browned bits into a kettle. Continue with step 8.
- Once the pan is hot, pour the broth/separated pan juices into the pan and deglaze all of the roasted browned bits clinging to the bottom.
- Sprinkle 1/4 of a cup of Wondra Gravy Flour over the surface and whisk in to thicken the gravy. The gravy will thicken as it heats up.
- Simmer for a few minutes, and add salt and pepper to taste.
- If the gravy is still thin, sprinkle a little more Wondra flour and whisk in.
The gravy in the above picture is beef gravy, not turkey gravy. The technique is the same for turkey, beef, or pork gravy.
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- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
- metal roasting pan. Don't use a glass or ceramic roasting pan.
- Roasting pan with the browned bits stuck to the bottom of the pan. The Roast, grease, and drippings removed.
- ¼ cup Wondra Flour for Gravy
- 2 cups of the pan drippings/juices.
- salt and pepper to taste.
- Remove the juices and fat from the roasting pan. Use a gravy separator to strain out any large chunks of meat. The gravy separator will also let you separate the fat from the broth portion of the drippings. After you have removed the fat from the pan juices you will need a total of 2 cups. If you don't have enough pan juices add broth to make two cups total. Double the recipe if you roasted a large turkey.
- Place the roasting pan on the burner. Only do this if the pan is metal. DO NOT PUT A GLASS OR CERAMIC PAN ON THE BURNER. IT WILL SHATTER. See the blog or notes if your roasting pan isn't metal.
- If the pan is large enough, it may cover two burners. Turn the heat to medium and let the pan get hot.
- Once the pan is hot pour the broth/separated pan juices into the pan and deglaze all of the roasted browned bits clinging to the bottom of the pan.
- Sprinkle 1/4 cup of the Wondra Gravy Flour over the surface of the gravy and whisk to thicken.
- Salt and pepper to taste and if needed, you can add a little extra Wondra flour.