Turkey Gravy Recipe
User Reviews
5
Turkey Gravy Recipe
Description
This Turkey Gravy Recipe turns roasted turkey drippings into a flavorful sauce by removing excess fat and blending the drippings with turkey broth. Butter and flour are cooked into a brown paste as a base for thickening. Adding a fresh rosemary sprig while simmering infuses an aromatic hint without overpowering the gravy.
The method involves careful whisking of broth and drippings into the roux to avoid lumps, then simmering to desired thickness. The gravy can be seasoned further with salt and pepper after tasting. Using the roasting pan maximizes flavor from browned turkey bits and helps thicken the gravy due to a wide surface area.
Serving this gravy with turkey helps enhance juiciness and adds richness to the meal. Optional ingredients like thyme or garlic may be added to the roasting pan for additional depth. Adjustments such as substituting cornstarch for flour are possible, providing flexibility in texture.
Kitchen tools like a fat separator assist in removing excess oil, ensuring a balanced gravy consistency. This recipe offers a hearty, savory sauce that complements turkey and other poultry dishes.
Ingredients
- 1 cup turkey drippings or as much as you have, from roast turkey
- 2 cups turkey broth or enough to make 3 cups liquid total.) -Low or no sodium, or chicken broth
- 4 Tablespoons butter unsalted
- 4 Tablespoons flour
- 1 rosemary fresh sprig
Instructions
- Transfer the drippings from the roasting pan to a large measuring cup with a spout. Let the fat rise to the top and spoon out the majority of it so that the gravy isn’t overly oily. (A fat separator makes it easy to dispense the drippings from the bottom, leaving the fat on top.)
- Top the drippings off with enough chicken broth to make 3 cups.
- Melt butter in the roasting pan. Whisk in the flour until a paste forms, cook for 1-2 minutes, until it begins to turn brown.
- Add the drippings/broth in small splashes, stirring continuously. Add a sprig of fresh rosemary.
- Bring to a boil, whisking constantly, then reduce to a simmer. Continue to whisk and simmer until desired thickness is obtained. Remove rosemary.
- Give the gravy a taste and season with salt and pepper if desired. Transfer to a gravy boat and serve!
Notes
- Adding thyme, parsley, onions, or garlic to the roasting pan can deepen the gravy’s flavor.
- Boil turkey neck in water to concentrate flavor and add the reduction to the gravy.
- Substitute cornstarch mixed with cold water for flour to thicken the gravy if preferred.
- Making the gravy in the roasting pan preserves flavor and speeds thickening due to its wide surface.
- Recommended tools include a roasting pan, rubber whisk, fat separator, and a gravy boat to keep gravy warm when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 340mg | 14% |
| Potassium | 165mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 468IU | 9% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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