Description
This homemade turkey gravy recipe uses flavorful turkey drippings or a chicken broth base to create a rich, smooth gravy perfect for complementing your roasted turkey. The recipe provides steps to make gravy both with and without turkey drippings, using a roux made from butter and flour and seasoned to taste with herbs and bouillon for the ideal poultry pairing.
Ingredients
Scale
Turkey Gravy with Drippings
- 6 tablespoons unsalted butter
- 1/3 cup plus 1 tablespoon flour
- 4 cups turkey drippings plus water as needed
- Granulated chicken bouillon, as needed (optional)
- Seasonings as needed (dried parsley, garlic powder, onion powder, dried thyme, ground sage, dried minced rosemary, pepper, salt)
Turkey Gravy without Drippings
- 6 tablespoons unsalted butter
- 1/3 cup plus 1 tablespoon flour
- 4 cups reduced sodium chicken broth
- 1 teaspoon chicken bouillon (granulated, crushed cube or base)
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/8 teaspoon ground sage
- 1/8 teaspoon dried minced rosemary
- Salt to taste
Instructions
- Strain the Drippings: Strain the turkey drippings from the roasting pan through a fine mesh sieve into a fat separator or a large freezer bag, discarding solids caught in the sieve.
- Degrease Drippings: Let the drippings sit for a few minutes to allow fat to separate. If using a freezer bag, seal and hold it pointing down into a measuring cup, making a small cut in the corner to pour out liquid without fat until 4 cups are obtained.
- Adjust Liquid Volume: Add water if needed to bring the volume of drippings to 4 cups.
- Make Roux: Melt butter in a large saucepan over medium-low heat. Add flour and cook for 4-5 minutes, whisking constantly until deeply golden, to prevent lumps and develop flavor.
- Add Liquid and Whisk: Reduce heat to low and slowly whisk in the turkey drippings (or broth if making gravy without drippings) until smooth and no lumps remain.
- Simmer Until Thickened: Bring mixture to a simmer while whisking constantly, and continue simmering for 6-8 minutes until desired thickness is achieved. If gravy thickens too much, whisk in water gradually to adjust consistency.
- Season to Taste: Taste the gravy and season with granulated chicken bouillon gradually, then add dried herbs and spices (parsley, garlic powder, onion powder, thyme, sage, rosemary, pepper) as desired. Add salt carefully as needed.
- Keep Warm: Keep gravy warm over low heat, stirring often until ready to serve. Use an insulated gravy jug if available to maintain smoothness and temperature.
- Thin as Needed Before Serving: If the gravy thickens upon cooling, gently reheat over medium-low heat and whisk in additional water to reach the ideal consistency.
Notes
- Store leftover gravy in an airtight container in the refrigerator for up to 4 days.
- Freeze gravy in airtight containers or freezer bags with excess air removed for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat gravy gently in a saucepan, adding water as needed to loosen the thickness and whisk until smooth.
- Do not shortcut the roux cooking step because the deep golden color prevents lumps and enhances flavor.
- Use an insulated gravy jug to keep gravy smooth and warm until serving.
- Adjust seasoning gradually since turkey drippings vary in saltiness depending on how your turkey was prepared.
Nutrition
- Serving Size: 1/4 cup
- Calories: 70 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
