• turkey drippings
• water
• one yellow or white onion, chopped
• 2-3 stalks of celery, chopped
• a couple of garlic cloves (optional for those garlic lovers)
• seasonings: thyme, rosemary, sage, salt, pepper (we recommend choosing spices that work well with the seasonings used for the turkey)


1. Elevate turkey in a roasting pan. Add extra water to bottom of pan, along with the onion, celery and garlic. Cook the turkey.
2. One hour before the turkey is done, pour the drippings and veggies collecting in the bottom of the pan into a bowl--this will be the base of your gravy.
3. Strain the drippings and veggies through a mesh strainer into a sauce pan and begin to slow boil the drippings over medium heat; save all of the veggies in a separate bowl.
4. While the drippings are on the stovetop, remove about 1/4 cup of the dark turkey and add this into a blender along with the veggies. Puree until you reach a thick consistency. Add more water if too thick.
5. Add this mixture to the drippings heating up on the stovetop.
6. Add seasonings.

**Helpful hint: if gravy needs to be thickened, add potato flour but only 1 tablespoon at a time to avoid clumps; stir well after each addition.