Easy Turkey Gravy
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
8 (makes about 4 cups)
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Calories
139 kcal
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Course
Condiments
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Cuisine
American
Easy Turkey Gravy
Description
Easy Turkey Gravy begins with melting butter and cooking flour to a golden roux. Whisking in chicken or turkey broth forms the base, with Worcestershire sauce and poultry seasoning adding savory notes. Onion powder contributes subtle sweetness. Cooking over medium-high heat thickens the gravy to a smooth, pourable consistency.
The roux base gives the gravy a slightly nutty flavor and silky texture, while careful seasoning ensures balance without overpowering the turkey. The option to add pan drippings adds richness and a deeper color but requires separating out fat first.
This gravy is ideal for serving with roasted or baked turkey as a sauce over meat and sides. It can be made in advance and reheated, keeping well in the refrigerator for several days, which supports meal planning and leftovers.
Adjust thickness with extra broth as needed, especially since it thickens further upon cooling. Salt and pepper adjustments should consider whether salty pan drippings are added to avoid oversalting.
Ingredients
- 1/2 cup butter 1 stick
- 1/2 cup flour
- 4.5 cups chicken broth or turkey broth or stock
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon poultry seasoning I use McCormick brand
- 1/2 teaspoon onion powder
- salt to taste
- black pepper to taste
Instructions
- Melt the butter in a pot or large saucepan over medium heat, then whisk in the flour. Cook, whisking almost constantly, for about 4-5 minutes or until the roux smells toasted and it's reached a nice golden/light brown color (but don't let it burn).
- Whisk the broth in gradually, followed by the Worcestershire sauce, poultry seasoning, and onion powder.
- Increase the heat to medium high, then cook the gravy for another 5-7 minutes (or until it's thickened up to your liking), whisking fairly often to ensure it's smooth. If it gets too thick, add a splash more broth. Season with salt & pepper to taste (add less if you plan on adding pan drippings). Gravy will thicken more as it cools (and when reheating if making it ahead).PAN DRIPPINGS: I recommend making the gravy as instructed (can be made a few days ahead of time), warming it up, and then adding in 1/3 to 1/2 cup of the drippings to the finished gravy. Be sure to separate the fat out first! To do this, either use a fat skimmer to strain the fat out, or, if you don't have one, scoop out about a cup of the liquid from the bottom of the roasting pan and put it in the freezer. The fat will harden fairly quickly, and you can then easily scoop the fat out (discard it or use it for something else) and add what's left at the bottom to the gravy.
Notes
- Poultry seasoning is a blend of thyme, sage, marjoram, rosemary, black pepper, and nutmeg; readily available in spice sections.
- Add pan drippings last after removing fat for deeper flavor and color, but reduce added salt accordingly.
- This recipe yields about 4 cups; halve proportions for smaller amounts.
- Store gravy covered in the refrigerator for several days and reheat gently to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(makes about 4 cups)
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 596mg | 25% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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