Making Roux for Turkey Gravy

Video Transcript

"Hi my name is Lori with Figs Catering in Austin, Texas on behalf of Expert Village today we are going to show you how to make a entire Thanksgiving meal. To begin our gravy first off we are going to make a roux and I'm going to use the left over juices from the turkey and just get all that in a pan together. This is mostly fat from the turkey which helps make a better roux. Alright we got that cooking and since I had about a tablespoon of butter I'm going to do about I'm sorry since I had a stick of butter I'm going to do about 8 tablespoons of flour and we are going to make a light roux. Your roux is your thickener for your sauce so you can make more or less depending on how much sauce you are making and you want to whisk it so you don't have clumps of flour. Whenever you do make your roux you want to make sure you allow it to cook for a little bit so it takes our that floury flavor. Of course the longer you cook it the darker it is going to get. And you need to allow you roux to come to a boil so it becomes activated. "