I spent many years experimenting with making gravy with many failures. These were the days before the internet…school of hard knocks if you will.
1/4 C fat from your juices or butter or oil or combination. I prefer butter; not margarine. It is easier to measure, and imparts better flavor than oil…IMO
juices from turkey or chicken broth
water from boiled potatoes
little bit half and half
If you can separate the juices from bird; ie, fat from juices, by all means use the fat; but be sure to measure it. Avoid getting any liquid into your fat.
In saucepan, heat your oil or fat until hot. Add your flour and cook over medium heat until flour starts to brown, stirring constantly.
Remove from heat and add 2 C broth or juices. Return to medium heat, and stir until it boils and thickens. You can add a little half and half to lighten if you like. Add salt and pepper to taste.
Basically, 1/4 C oil and flour with 2 C broth will yield about 2 1/2 C gravy. I always make double for holidays.
For a holiday turkey, I make a double batch of gravy for pouring over stuffing and turkey.
Anyone who doesn’t like gravy on smashed taters is a commie, and should be dealt with as such.
Remember equal amounts of fat and flour x 8 is your yield
1/2 C flour and fat, yields 4 cups gravy
mix your broth, potato water for your liquids to your desire…add only a couple of tablespoons of half and half if desired; it is not required.
If you are making gravy for beef, you may use beef broth for your liquid. I avoid the Banquet stuff as it really doesn’t add anything, and overdoing it will ruin your gravy.
There is no shame from using canned chicken broth. They sell that stuff now in cartons of varied sizes. Avoid using bouillon cubes as your broth. too salty.
If you are using juices from a roasted turkey, chicken, or pot roast, be sure to skim as much fat as you can from the juices. Pot roast juice gravy is some of the most flavorful ever.