Perfect Turkey Gravy Recipe: Three Ways
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
12
-
Calories
121 kcal
-
Course
Condiments
Perfect Turkey Gravy Recipe: Three Ways
Description
The recipe begins by collecting turkey pan drippings which are strained to separate juices and fat. Turkey fat is measured to a total of one-third cup, supplemented with butter or oil as needed. A roux is formed in a saucepan by melting the fat and butter with paprika and black pepper, then whisking in all-purpose flour until smooth.
Gradually, turkey or chicken stock is added, combining with the roux to form a thickened gravy. The use of turkey giblets and optional vegetables from the roasting pan contribute additional flavor dimensions. Soy sauce and dark soy sauce provide color and savory umami notes. Salt is added to taste, and cornstarch slurry can be used for additional thickening if desired.
This gravy makes about 4 cups and is specifically designed as a sauce to serve alongside turkey, making use of natural pan juices to create a rich, savory complement. The careful separation and measurement of fats and liquids help ensure the right gravy texture and flavor balance.
Ingredients
- turkey juices from roasting pan
- 1/3 cup turkey fat if you don’t have quite enough, supplement with butter or vegetable oil until you have ⅓ cup, drippings from roasting pan
- 2 to 3 cups turkey stock or chicken stock
- 1 tablespoon butter
- 1 teaspoon paprika
- ½ teaspoon black pepper or to taste, freshly ground
- ⅓ cup all-purpose flour
- Turkey giblets (except the liver. May add turkey neck meat, optional)
- 1 cup vegetables optional, from roasting pan
- 1 teaspoon soy sauce
- 1 teaspoon dark soy sauce
- salt (to taste)
- cornstarch optional slurry with water, 1 tbsp each
Instructions
- Carefully pour the pan drippings through a strainer into a fat separator. Now that all your turkey fat and juices are in the fat separator, pour the juices into a measuring cup. At this point, you will have to supplement those drippings with additional liquid to get a total of 3 cups of liquid to make your gravy. One great tip is to add some hot water to your roasting tray and deglaze it to make additional “broth” from the pan. You can also add a high-quality store-bought chicken or turkey stock to get your 3 cups of liquid.
- Next, pour the fat left in the fat separator through the strainer into a measuring cup until you have ⅓ cup, and set aside. If you don’t have ⅓ cup of turkey fat, supplement with vegetable oil or melted butter until you reach ⅓ cup.
- In a large saucepan over medium heat, add the turkey fat, 1 tablespoon of butter, the paprika, and the fresh ground black pepper. When the fat starts bubbling, gradually whisk in ⅓ cup of all-purpose flour until you have a roux. Continue to cook the roux on medium heat for 1 to 2 minutes. Cooking the roux longer will darken your gravy and add more flavor as the flour in the roux gets cooked.
- Next, whisk in the 3 cups of turkey drippings/stock into the roux, turning up the heat to medium-high and whisking constantly. Continue to whisk the gravy for another 2 minutes until it has thickened enough to coat a spoon. At this point, you can whisk in minced giblets or a blended mixture of vegetables from the roasting pan, if desired. Add the soy sauces, salt, and more pepper to taste.
- At this point, if the gravy is too thin, use a water and cornstarch slurry to thicken the gravy to your preference. If the gravy is too thick, add more stock. Remember that the gravy will always seem thinner when it is hot, and will thicken a bit as it cools.
- Once you’ve reached your desired gravy consistency, pour it into a gravy boat, and serve immediately.
Notes
- Makes approximately 4 cups of gravy to serve with turkey.
- If pan drippings are insufficient, supplement with hot water or quality stock for desired volume.
- Use fat separator to measure turkey fat accurately for consistent roux consistency.
- Adding turkey giblets and vegetables enhances the richness but is optional.
- Cornstarch slurry can be used for adjusting gravy thickness as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 230mg | 10% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
