From inthekitchenwithkath.com
(Adapted from Julia Child’s recipe in The Way to Cook)
Makes about 4 3/4 cups, serving 12.
If you don’t have enough turkey broth, use what you have and add chicken broth to make 6 cups. Bon Appétit found that King Arthur Gluten-Free All-Purpose Flour works well to make gluten-free gravy because it has no added gums (like guar gum, for example). I tried it and it worked great!
9 tablespoons turkey fat, skimmed from the top of the broth from the pan
3 tablespoons butter
6 tablespoons flour (Substitute King Arthur Gluten-Free All-Purpose Flour for gluten-free gravy.)
6 cups turkey broth
3/4 teaspoon fish sauce (optional; adds umami not fishy flavor)
Salt and pepper, to taste
1. Melt the butter in the turkey fat over medium heat.
2. When the butter is melted, add the flour to make the roux. Cook, stirring constantly, for a few minutes. The roux will turn brown.
3. Remove the pan from the heat. Pour some of the broth in the pan and whisk vigorously until it is smooth and lump-free.
4. Whisk in the rest of the broth. Whisk in the fish sauce, if using.
5. Put the pan back on the burner; reduce the heat so it is just simmering. Cook, stirring occasionally, for about 10 minutes.
6. When the gravy is done, season to taste with salt and pepper.