Easy Turkey Gravy
User Reviews
5
Easy Turkey Gravy
Description
This gravy can be thickened using either a flour- or cornstarch-based slurry mixed with cold water or broth. The base is made by bringing turkey broth or pan drippings to a boil, then gradually whisking in the slurry to achieve the desired thickness while maintaining smoothness. Fresh herbs such as parsley, thyme, and sage are stirred in near the end to add aromatic flavor.
The gravy's texture is smooth and slightly thickened, with seasoning adjusted by salt and pepper. Preparing the gravy immediately after roasting uses flavorful drippings and complements turkey servings perfectly. The method is flexible, allowing use of store-bought broth combined with drippings or homemade stock.
Additional tips include creating enough slurry based on the volume of broth and desired thickness, or alternatively making a roux from fat and flour for a different thickening method. Selecting fresh poultry herbs from available varieties helps tailor the herbaceous note.
Ingredients
Gravy Base
- 4 cups turkey broth or stock mixed with drippings
- 2-3 tablespoons fresh herbs parsley, thyme, sage
For Thickening
- ⅓ cup cornstarch
- ⅓ cup water or cold broth, cold
OR
- ⅔ cup all-purpose flour
- ⅔ cup water or cold broth, cold
Instructions
To Prepare Gravy With Flour
- Create a slurry by combining ⅔ cup flour with ⅔ cup cold water in a jar. Shake until smooth. Note that you will need ⅓ cup flour for every 2 cups broth.
- Bring broth (or stock) combined with drippings to a boil. While whisking add the slurry a little bit at a time until the gravy reaches desired consistency. You may not use all of the slurry.
- Stir in fresh herbs and season with salt and pepper to taste before serving.
To Prepare Gravy With Cornstarch
- Create a slurry by combining cornstarch and water in a small bowl.
- Bring broth and drippings to a boil over medium high heat. (I cook the gravy right in the turkey roasting pan on my stovetop).
- While whisking, slowly pour the cornstarch slurry into boiling gravy a little bit at a time. Continue adding until gravy reaches desired consistency. You may not need all of the slurry.
- Stir in fresh herbs and season with salt and pepper to taste before serving.
Notes
- Adjust slurry amount of flour or cornstarch to achieve preferred gravy thickness.
- A roux can be created using equal parts fat and flour, cooked briefly before adding broth.
- Fresh poultry herbs like parsley, rosemary, thyme, and sage can be used based on availability.
- Nutrition varies with fat and drippings content in the gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Calories | 36 | 2% |
| Carbohydrates | 3g | 1% |
| Fat | 2g | 3% |
| Sodium | 2mg | 0% |
| Potassium | 12mg | 0% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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