To make turkey gravy without lumps, you can follow these steps:
Strain the drippings: After roasting the turkey, pour the pan drippings into a fat separator or a bowl. Let it sit for a few minutes to allow the fat to rise to the top. Carefully pour the defatted drippings into a measuring cup, leaving behind any sediment or solids at the bottom.
Skim the fat: If there is excess fat on top of the defatted drippings, skim it off using a spoon or a fat separator. Set aside the defatted drippings for later use.
Make a roux: In a separate saucepan, melt butter over medium heat. Once melted, gradually whisk in an equal amount of all-purpose flour. Continue whisking until the mixture becomes smooth and lightly golden, creating a roux. The ratio is typically 1 tablespoon of butter to 1 tablespoon of flour, but you can adjust it based on the amount of gravy you're making.
Slowly add liquid: Gradually pour the defatted drippings into the roux while whisking continuously. You can also use turkey or chicken broth to supplement the drippings if needed. The key is to add the liquid slowly to prevent clumping.
Whisk vigorously: Keep whisking the gravy over medium heat to incorporate the drippings and prevent lumps from forming. Ensure you whisk thoroughly in the corners of the saucepan to capture any potential lumps.
Simmer and adjust consistency: Bring the gravy to a simmer, stirring occasionally. As it simmers, it will thicken. If the gravy is too thick, you can add more broth or pan juices to thin it out. If it's too thin, continue simmering until it reaches the desired consistency.
Strain, if necessary: If you notice any small lumps despite your efforts, you can strain the gravy through a fine-mesh sieve or strainer to remove them. This step is optional, but it can help achieve a smoother texture.
Season to taste: Season the gravy with salt, pepper, herbs, or spices according to your preference. Taste and adjust the seasoning as needed.
By following these steps, you should be able to make turkey gravy without lumps. Remember to whisk consistently, add liquid gradually, and strain if necessary to achieve a smooth and delicious gravy.