How to Make Gravy
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
12 servings
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Calories
90 kcal
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Course
Side Dish, Condiments
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Cuisine
American
How to Make Gravy
Description
In "How to Make Gravy," the foundational ingredients include turkey fat or butter, flour, poultry seasoning, and meat drippings or broth. The method begins with separating fat from drippings and using it to cook the flour, forming a roux that develops a light brown color for depth. Gradually adding and whisking in liquid creates a velvety gravy that thickens upon boiling. Seasoning with salt, pepper, and optional fresh herbs enhances the flavor. The gravy’s texture should be smooth and pourable, suitable as a savory accompaniment to poultry or other roasted meats.
The technique includes skimming excess fat to adjust richness and using additional broth if drippings are limited. Cooking the flour mixture properly prevents raw flour taste and ensures a pleasing brown color. Adding optional onion or garlic powder and poultry seasoning layers additional flavor without overwhelming the sauce.
This gravy can be used immediately to complement roasted meat dishes or stored properly in the refrigerator for up to four days and frozen for longer preservation, maintaining its flavor and texture upon reheating.
Ingredients
- ½ cup turkey fat or from meat drippings, or unsalted butter, from drippings
- ½ cup all-purpose flour
- ½ teaspoon poultry seasoning
- 3 to 4 cups liquid skimmed meat drippings and extra broth if needed
- 1 tablespoon parsley and/or fresh herbs to taste, optional, chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Once your meat is cooked, transfer it to a plate to rest. Use the moisture from the drippings to scrape any brown bits from the bottom and sides of the pan. Strain the drippings through a fine sieve if desired.
- Allow the drippings to rest for a few minutes so the fat and drippings separate. Spoon ½ cup of the fat into a medium saucepan, adding butter to make ½ cup if you don't have enough fat.
- Stir in the flour and poultry seasoning and cook for 3 to 4 minutes over medium heat, while stirring, until the flour begins to brown slightly.
- Gradually add the liquid (drippings and/or broth), whisking until smooth after each addition. The mixture will be very thick at first and will gradually thin out; you may not need all of the broth.
- Bring to a boil over medium heat while whisking, and let boil for 1 to 2 minutes.
- Taste the gravy, and season with salt & pepper as needed. Stir in parsley or other fresh herbs and serve.
Notes
- Reserve extra fat after skimming from drippings in case more richness is desired in the gravy.
- If lacking enough fat from drippings, supplement with unsalted butter to reach ½ cup total fat.
- Use broth to extend the liquid component if you do not have sufficient meat drippings.
- Optional seasonings like onion powder or garlic powder can be added with the flour for additional depth.
- Store leftover gravy in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90 | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 296mg | 12% |
| Potassium | 10mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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