Turkey Gravy
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
4 cups
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Course
Condiments
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Cuisine
American
Turkey Gravy
Description
The Turkey Gravy recipe relies on pan drippings collected after roasting turkey, which are separated to use the fat and turkey stock for the base. Butter and rendered fat form a roux with flour, cooked until it develops a nutty aroma that adds depth. Gradual addition of turkey stock builds the gravy's consistency. Black pepper seasons the gravy lightly, allowing the turkey flavor to come through.
This gravy serves as a classic accompaniment to turkey, enhancing both roasted and carved meat by providing moisture and savory notes. It pairs well with side dishes like mashed potatoes and stuffing to complete a traditional meal.
To store and reheat, keep the gravy refrigerated and thin with chicken stock as needed to restore the desired consistency. If gravy becomes lumpy or too thick, blending or adding stock can help rectify the texture. Adjust seasoning with herbs or Worcestershire sauce for extra flavor nuances if preferred.
Ingredients
- 1/2 /2 cup butter you can use all butter if you want, total fat from turkey plus butter to equal 8 tablespoons
- 1/2 /2 cup all-purpose flour
- 4-6 cups turkey stock plus chicken broth or stock
- 1/2 /2 teaspoon black pepper
Instructions
- After turkey has cooked, pour the drippings from the pan through a fine mesh strainer and allow to cool. The fat will solidify at the top and the bottom will be turkey stock you will use later. The easiest way to do this is with a fat separator. You will need 8 tablespoons of fat for your roux. Spoon off as much as you can and if you need more fat, use additional butter to equal 8 tablespoons. For example if you have 4 tablespoons of fat from the drippings you will need 4 more tablespoons of butter to equal 8 tablespoons.
- In a large saucepan, heat the fat you have reserved and butter (8 tablespoons total) over low heat. I like to use half reserved fat and half butter.
- Sprinkle 1/2 cup flour in the pan whisking to combine. Cook mixture for a five minutes until it smells nutty. The longer you cook it, the deeper the color and the more flavor.
- Slowly whisk in your 4 cups of reserved turkey stock from the drippings. If you only have 2 cups of turkey stock, add 2 cups of chicken broth into the pan, constantly whisking.
- Cook gravy over medium heat until it thickens. Add pepper. Add salt to taste. Remember gravy will thicken as it cools. Add more chicken broth to make it thinner if desired. Store in the fridge.
Notes
- Separate fat carefully from pan drippings to ensure proper roux fat content; supplement with butter if needed to reach 8 tablespoons total.
- Reheat gravy gently and thin with chicken stock as necessary to regain pouring consistency.
- Fix lumps by blending the gravy briefly or whisking in a cornstarch or flour slurry if too runny.
- Season with poultry herbs or Worcestershire sauce to enhance flavor when reheating or before serving.
User Reviews
Overall Rating
5
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