Since she couldn’t use burnt turkey pieces for gravy, she had to problem ... Continue to cook and stir until the roux changes from very light in color to golden or golden-brown in color, 5 ...

The majority of the fat used in turkey gravy is the rendered turkey ... Cook it until it is the color of toffee and smells nutty. Once your roux is perfect, it’s time to add stock.

add the giblet broth or turkey stock to make 2 cups. Slowly stir the drippings or broth into the roux. Add the milk. Continue cooking and stirring until thickened, 10 to 15 minutes. 5. Taste and ...