Homemade 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
6 servings
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Course
Side Dish, Condiments
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Cuisine
American
Homemade Turkey Gravy
Description
This gravy starts with rendered turkey drippings complemented by butter to form a flavorful fat base. Flour is slowly incorporated while whisking to form a roux, which thickens the sauce and adds body. The drippings and any added chicken broth or stock are gradually poured in while stirring vigorously to avoid lumps and ensure a smooth pourable consistency. The mixture is gently simmered until the gravy thickens enough to coat the back of a spoon.
Freshly ground salt and black pepper season the gravy to taste, while additions like rosemary or thyme can infuse herbal aroma and flavor depth according to preference. The gravy is typically served warm alongside carved turkey meat during a meal and can complement stuffing, mashed potatoes, or vegetables.
This recipe yields enough gravy for 4 to 6 servings but can be doubled to accommodate more guests. Adjust the amount of added broth or drippings to reach the desired thickness. Reheating gently keeps the gravy cohesive.
Store leftover gravy in the refrigerator for up to 3-4 days and reheat on stovetop or microwave. For freezing, cool completely, store in freezer-safe containers or ice cube trays, then thaw in refrigerator before reheating.
Ingredients
- 2 tablespoons butter
- ¼ cup all-purpose flour or use whole wheat or all-purpose gluten free flour
- 3-4 cups turkey drippings or stock; plus additional chicken broth if necessary
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- rosemary extra, if desired
- thyme extra, if desired
Instructions
- First make sure you have enough turkey drippings + stock to equal about 4 cups. If you don’t have enough turkey drippings, you can always make up the difference by adding chicken broth to equal 4 cups total.
- Add butter to a large skillet and place over medium high heat. Once butter is melted, whisk in a little bit of flour and then slowly add in the drippings/stock, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. I add in around 3-3 ½ cups to start, then see if I need to add more to make the gravy the perfect consistency.
- Bring the gravy to a simmer (not a boil) and allow it to thicken up for a minute or two, stirring occasionally. Add more stock to thin if necessary. Taste and add freshly ground salt and pepper, if needed. Sometimes I like to add an extra teaspoon or two of chopped herbs such as rosemary or thyme to add more flavor, it just depends what kind of gravy you like! Serves 4-6. Double if you want to serve more.
Notes
- Store turkey gravy refrigerated for up to 3-4 days and reheat gently before serving.
- Freeze gravy after cooling completely using freezer-safe containers or ice cube trays to hold portions.
- Thaw frozen gravy in the refrigerator before reheating on stovetop or microwave.
- Add fresh herbs like rosemary or thyme when reheating for extra flavor.
- Use enough turkey drippings plus stock or broth to make approximately 4 cups for the best consistency.
User Reviews
Overall Rating
5
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