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This unforgettable Turkey Gravy is the secret to the perfect holiday meal! It’s a smooth and velvety golden elixir with the richness of perfectly roasted turkey drippings, infused with fresh herbs and buttery goodness!
Best Turkey Gravy Recipe
If there’s one thing that can elevate your Thanksgiving feast to a gastronomic delight, it’s a rich and utterly delectable gravy. And I’m here to share with you the secrets to creating the best turkey gravy you’ve ever tasted. Made with leftover turkey drippings, fresh herbs, and a little bit of love, it’s so darn delicious that you’ll want to pour it over everything, from mashed potatoes and stuffing to homemade dinner rolls!
Why You’ll Love This Turkey Gravy
- Super Easy! No fancy ingredients needed! Your turkey drippings and fresh herbs infuse the gravy with layers of flavor in mere minutes, creating a taste that makes it seem like you spent hours in the kitchen.
- Gourmet Flavor! Despite its simplicity, this gravy doesn’t compromise on taste. The combination of turkey drippings and fresh herbs will have your guests convinced you’re a culinary genius.
- Versatile Gravy! While it perfectly complements a holiday bird, you can also use the leftovers to make hot turkey sandwiches, pour it over harvest rice, or even toss it with homemade pasta.
- Turkey Drippings: The heart and soul of your gravy, turkey drippings are the flavorful liquid gold derived from a perfectly roasted turkey.
- Chicken Broth: Gives the gravy its liquid foundation. I always use low-sodium chicken broth or turkey broth to control the amount of added salt. You can also use homemade chicken stock.
- All-Purpose Flour: Used to create a roux, which thickens the gravy to the perfect consistency. You can use a 1-to-1 gluten free flour to make gluten free gravy.
- Unsalted Butter: Adds richness and texture. It’s important to use unsalted butter to prevent the gravy from turning out too salty.
- Salt and Pepper: Used to season the gravy to your taste.
- Fresh Herbs: Fresh thyme, rosemary, and sage infuse the gravy with aromatic flavor that elevates the overall taste.
This simple recipe perfectly demonstrates how effortless crafting homemade gravy can be. After trying it, you’ll question why you ever turned to store-bought canned gravy in the first place!
Before we begin we need to place a large bowl under a fine mesh sieve. Next you’ll need to collect the turkey drippings from the roasting pan and if you want you can separate the liquid from the fat. You’ll also want to warm the chicken broth in a saucepan over low heat.
Once you’ve warmed the broth, melt the butter over medium heat in a separate large saucepan or skillet. Next, gradually whisk the flour into the melted butter to form a roux. Then cook the roux for about 2 to 3 minutes while stirring constantly. It’s important to let it thicken up but not turn brown.
With the roux made, slowly add the warm broth while whisking constantly to prevent any lumps from forming. Then whisk in your turkey pan drippings and add the fresh herbs.
Now, bring the mixture to a gentle boil. Then lower the heat and let the turkey gravy simmer for a few minutes until it thickens up. Next, give it a taste and season with salt and pepper as needed.
Finally, strain the gravy through the fine mesh sieve over the bowl and then transfer it to a gravy boat to serve.
Frequently Asked Questions
What can I add to turkey gravy for more flavor?
If you want to enhance the flavor even more consider adding a splash of wine, a dash of Worcestershire sauce, or a teaspoon of Dijon mustard.
Why is my gravy lumpy?
It can become lumpy if the roux is not properly incorporated into the broth. To prevent lumps, ensure you whisk the roux and broth mixture vigorously. Consistent stirring while adding the liquid is key to achieving a smooth, lump-free gravy.
Why is my gravy oily?
Gravy can turn out oily if there is an excess of fat from the turkey drippings. To address this, allow the drippings to stand for a few minutes after collecting them to let the fat separate more from the flavorful liquid. Then skim off the excess fat before incorporating the drippings into your gravy.
- Collect all the drippings. When collecting turkey drippings, allow them to sit for a minute for the fat to separate from the flavorful liquid. This step simplifies the fat-removal process.
- Whisk it vigorously. When incorporating the broth into the roux, whisk continuously. This prevents lumps and produces a silky consistency.
- Strain the gravy. Remove any lumps or bits by straining your gravy through a fine mesh sieve. This adds a professional touch to your homemade turkey gravy.
- Taste before serving. Just before serving, perform a final taste test and adjust the seasoning and consistency to meet your preferences.
Store leftover turkey gravy in the refrigerator in an airtight container for up to 4 days. Then, reheat it gently over low heat on the stovetop, stirring frequently to maintain its velvety consistency. You may need to add a bit of broth or water to achieve the desired thickness, as gravies can thicken as they cool.
You can also freeze leftovers for up to 3 months. Just let the gravy thaw out overnight in the fridge before reheating.
Discover More Holiday Favorites
This Turkey Gravy recipe is the ultimate finishing touch for your holiday feast—no bland, run-of-the-mill stuff here! Starting with turkey drippings and built on a perfect roux, this gravy is lush, velvety, and packed with robust flavors. One taste and you’ll never go back to store-bought. Trust me, you’ll be the Thanksgiving hero!
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Place a large bowl under a sieve and set aside. This will be used to strain the gravy for a smoother texture.
After roasting your turkey, collect the drippings and separate the fat from the liquid. You’ll be using the liquid as the base for a flavorful gravy.
In a saucepan, warm the chicken or turkey broth over low heat. This will be added to your roux later.
In a separate large saucepan or skillet, melt the butter over medium heat. Gradually whisk in the flour to form a roux. Stir constantly for about 2-3 minutes to cook out the raw flour taste but be cautious not to let it brown.
Slowly add the warmed broth to the roux, stirring constantly to avoid lumps. Add in the turkey drippings you collected earlier. If you’re using fresh herbs, add them now.
Bring the mixture to a boil, then reduce the heat to low and simmer until the gravy has thickened. Season with salt and pepper to taste. For a smoother texture, strain the gravy through a sieve into the bowl you prepared earlier.
Serve the gravy hot, alongside your delicious turkey and other Thanksgiving dishes.
- Turkey Drippings: This is your flavor goldmine! Don’t skip this ingredient, as it gives the gravy that authentic, rich taste.
- Broth: You can use either chicken or turkey broth. Low-sodium is best for controlling the salt level.
- Flour & Butter: These two form the roux, which thickens your gravy. If you’re gluten-free, you can use cornstarch as a thickening agent.
- Fresh Herbs: Thyme, rosemary, or sage add an aromatic touch. Feel free to use your favorite or a combination.
- Straining: This step is optional but it makes for a smoother gravy. Don’t skip it if you’re after that velvety texture!
Serving: 1servingCalories: 149kcal (7%)Carbohydrates: 7g (2%)Protein: 3g (6%)Fat: 12g (18%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mg (10%)Sodium: 37mg (2%)Potassium: 113mg (3%)Fiber: 0.2g (1%)Sugar: 0.2gVitamin A: 355IU (7%)Calcium: 9mg (1%)Iron: 1mg (6%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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