Turkey Gravy Recipe (Do Ahead or Day Of)
User Reviews
5
45 reviews
Excellent
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Prep Time
1 hr
-
Cook Time
20 mins
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Total Time
1 hr 20 mins
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Servings
16 ¼ servings
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Calories
247 kcal
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Course
Condiments
-
Cuisine
American
Turkey Gravy Recipe (Do Ahead or Day Of)
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This turkey gravy recipe uses drippings from roasted turkey drumsticks and wings along with vegetables and herbs to create a rich stock, which is then thickened with flour and butter into a smooth gravy. The process includes roasting with white wine and broth, straining and separating the fat, and combining the reserved fat with flour to make a roux before adding stock and flavor enhancers. The result is a savory gravy ideal for serving with turkey and holiday dishes.
Description
The Turkey Gravy begins by roasting turkey drumsticks and wings with celery, onion, carrot, garlic, and fresh thyme in a mixture of white wine and chicken broth. The roasting process reduces the liquids, concentrating flavors from the turkey and aromatics. After roasting, the drippings are strained and the fat is separated to be reserved for the gravy.
Gravy is made by creating a roux with the reserved turkey fat and butter, to which flour is added and cooked until smooth. The reserved drippings and turkey stock are then gradually whisked in, along with soy sauce for subtle umami enhancement. This produces a smooth, flavorful gravy that can be made ahead or on the day of serving.
This gravy serves to complement roasted turkey and other poultry dishes, adding depth and moisture. Using homemade stock and quality drippings improves richness and body. The recipe emphasizes the value of adding umami components like soy sauce or Better Than Bouillon turkey base to elevate the flavor.
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Ingredients
For the Drippings
- 4 pounds turkey wings bone-in
- 4 pounds turkey drumsticks bone-in
- 4 celery cut into big chunks, ribs
- 2 yellow onion cut into big chunks, medium
- 2 carrot cut into big chunks
- 1 garlic halved, head
- 4 thyme sprigs, fresh
- 1 cup white wine
- 3 cups chicken broth or water, or combination
- 4 tablespoons butter
- olive oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
For the Gravy
- 3 tablespoons fat reserved separated fat from drippings
- 2 tablespoons butter
- 8 tablespoons all-purpose flour , (½ cup plus 1 tablespoon)
- 1 cup drippings reserved
- 4 cups turkey stock
- 1 tablespoon soy sauce
Instructions
How to Make Turkey Drippings
- Preheat the oven to 400°F. Place the turkey parts in a roasting pan and nestle the vegetables around the parts. Add the white wine and chicken broth or water. Drizzle the turkey parts with olive oil and season with kosher salt and black pepper. Roast for 1 hour. The liquid should be reduced by half or more to make 1 ½ to 2 cups. Check midway through cooking and add more water or broth so the pan doesn't go dry.
- Remove the turkey parts and vegetables, pressing out any liquid from the veggies. Save the turkey parts for making turkey broth if desired or discard with the vegetables. Strain the pan drippings into a large measuring cup or fat separator and let stand for 5-10 minutes for the fat to rise to the top. Spoon off the fat from the drippings, reserving the fat and the drippings separately. At this point, you can refrigerate the fat and the drippings where they will thicken and congeal until you're ready to make the gravy, or go ahead and make it now.
How to Make the Gravy Ahead of Time
- Melt 3 tablespoons of the reserved fat with the butter over medium heat. Sprinkle in 1-2 tablespoons of flour at a time, whisking well until each addition is totally incorporated and smooth, similar in consistency to pancake batter. Whisk continuously while cooking the roux for 4-5 minutes until deep golden brown and smelling nutty. If the roux clumps like cookie dough, add more fat or butter to thin it out.
- Gradually whisk in the reserved drippings. Slowly add the turkey stock, about ½ cup at a time, stirring and whisking as you add the stock so the gravy doesn't get lumpy. It will expand as you add the liquid and should be loose and bubbly.
- Cook the gravy for 5-10 minutes until it thickens and covers the back of a spoon. If it's too thick, add more stock. If it's too thin, make a paste from 1 tablespoon butter and 1 tablespoon flour mixed with ⅓ cup gravy, slowly whisked into the pan of gravy. Taste for seasoning. If it needs more turkey flavor, add more drippings or stir in 1 tablespoon of soy sauce or Worcestershire sauce. To reheat, warm the gravy in a saucepan over medium-low heat until warmed through. Cover until ready to serve.
How to Make Gravy Just Before the Meal
- Transfer the roasted turkey to a platter to rest. Strain the pan drippings into a large measuring cup or fat separator and let stand for 5-10 minutes for the fat to rise to the top. Separate or spoon off the fat and set aside. Pour the liquid drippings into a large measuring cup and add turkey stock to make 5 cups and set aside.
- Place the empty roasting pan on the stove over two burners on medium heat. Melt 3 tablespoons of reserved fat and 2 tablespoons of butter in the pan. Whisk in 1-2 tablespoons of flour at a time, whisking constantly while picking up all of the browned bits (fond) from the bottom of the pan for 4-5 minutes or until golden brown and nutty. Gradually whisk in the reserved drippings (at least 1 cup) and the turkey stock. Bring to a simmer over medium heat and cook until the gravy is thick enough to coat the back of a spoon. Taste for seasoning and add 1 tablespoon soy sauce or Worcestershire sauce if needed.
Notes
- Use Better Than Bouillon turkey base or homemade stock for richer gravy flavor.
- Add soy sauce, Worcestershire sauce, or MSG to introduce savory umami depth.
- Roast turkey parts with vegetables to create a flavorful base for the gravy.
- Gravy can be prepared ahead and reheated or made fresh on the day of serving.
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
8g
(3%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
66mg
(22%)
Sodium
395mg
(16%)
Potassium
347mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1433IU
(29%)
Vitamin C
5mg
(6%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16¼ servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 395mg | 16% |
| Potassium | 347mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1433IU | 29% |
| Vitamin C | 5mg | 6% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
45 reviews
Excellent
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