Mom’s Creamy Gravy

Makes 3 cups

  • 3 tablespoons turkey fat (from the drippings in the roasting pan)
  • 3 tablespoons flour
  • Pinch of nutmeg
  • 1¾ cups turkey broth
  • 1¼ cup whole milk
  • Salt and pepper to taste

Remove turkey from the roasting pan. Pour fat from pan into a cup. To make 3 cups of gravy, return 3 tablespoons of fat to the pan. Place roasting pan over two burners on low heat. Blend in 3 tablespoons of flour, stirring with whisk. Add a pinch of nutmeg. Pour 1 cup of turkey broth into a roasting pan, scraping and stirring until the brown bits are loosened. Add the rest of the turkey broth and the milk. Increase the heat to medium, and bring the gravy to a gentle boil, stirring continuously until velvety smooth. Remove from heat and season with salt and pepper to taste.

Forget the tired giblet gravy. My mom’s recipe for a basic creamy gravy is the best. —Laura Watilo Blake