How to Make Turkey Gravy
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Resting Time
10 mins
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Total Time
35 mins
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Servings
6 Servings
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Calories
101 kcal
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Course
Condiments
-
Cuisine
American
How to Make Turkey Gravy
Description
"How to Make Turkey Gravy" walks through preparing gravy from turkey drippings enhanced with broth and thickened using a roux of butter and flour. After removing excess fat from the drippings, broth is added to reach about 4 cups total liquid. The butter and flour are cooked until dark brown to develop flavor, then the broth mixture is whisked in and simmered to thicken over about 15 minutes.
The gravy finishes as a velvety, pepper-and-salt-seasoned sauce that complements turkey, stuffing, or mashed potatoes. The dark roux and incorporation of roasted turkey bits add depth, while careful whisking prevents lumps and ensures smoothness.
The recipe includes tips for doubling the batch, adjusting broth amounts when drippings are insufficient, and the caution to taste and season as needed. This gravy works well to enrich holiday meals or any time roasted turkey is served.
This gravy can be kept warm on low heat, whisking occasionally to prevent skin formation and maintain texture.
Ingredients
- 3 ½ cups turkey broth or low-salt chicken broth; approximate quantity
- 4 tablespoon butter unsalted; approximate quantity
- 6 tablespoon all-purpose flour
- kosher salt to taste
- black pepper to taste, freshly ground
Instructions
- Pour the turkey drippings into a large measuring cup. Let it rest for about 10 minutes, then spoon off the fat and discard. If you have one of those liquid measures made for this purpose, then this process will be even easier.
- Add enough chicken broth to the drippings to total about 4 cups of liquid in all.
- Set the roasting pan, lovely brown bits included, over top burners that are set on medium heat. Add butter and melt, scraping up the browned turkey bits with a wooden spoon. Add flour and, using a whisk, stir until this mixture (called a roux) reaches a dark brown color, 4 to 5 minutes.
- Whisking constantly, slowly add the broth mixture to the pan. Bring the mixture to a boil, whisking constantly.
- Reduce the heat slightly so that the mixture is simmering. Cook, whisking frequently, until the gravy is thick and smooth, about 15 minutes. Taste the gravy and season with salt and pepper, as needed.
- Lower heat and keep warm, whisking occasionally to stop a skin from forming, until ready to serve.
Notes
- Doubling the recipe requires doubling butter, flour, and broth; add extra broth if drippings are insufficient.
- Taste and adjust seasoning after thickening the gravy for best flavor balance.
- Keep gravy warm on low heat and whisk occasionally to avoid a skin forming on top.
- This recipe assumes access to turkey drippings for authentic flavor but can work with chicken broth alone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 0.5Cup | |
| Calories | 101kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 503mg | 21% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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