Homemade Turkey Gravy
Rich and flavorful turkey gravy made with those precious pan drippings elevates any holiday feast to a whole new level. This recipe guides you through creating a luscious and savory gravy that's perfect for drizzling over your turkey and mashed potatoes. Whether using turkey drippings or making a quick alternative version, this gravy will surely become a standout star on your table.
— Constant Cookbook
Ingredients
- Turkey drippings from the bird
- 2-3 cups chicken or turkey stock
- 3 tablespoons butter
- 1/4 cup flour
Instructions
- Turkey Gravy with Drippings
- Pour the turkey drippings into a large measuring cup and let it rest until the fat comes to the top. Spoon off most of the fat and discard. Add enough stock to the measuring cup to equal 4 cups of stock/drippings combined.
- Place the roasting pan you used for the turkey on the stove over medium high heat. Add the butter to the roasting pan and scrape up any brown bits that are stuck to the bottom of the pan.
- Add the flour to the pan and whisk everything together until you form a roux. Continue to whisk until the roux is a dark brown color and fragrant. Add the stock/dripping mixture to the roux and whisk to combine.
- Turn the heat to high and bring the liquid to a boil while still stirring. Once the liquid reaches a boil, reduce the heat to medium and stir occasionally until the gravy is as thick as you'd like it.
- Once the gravy is thick, serve it immediately or keep it over very low heat until you are ready to serve. If the gravy develops a thin film on the top, just give it a quick whisk. Adjust salt and pepper if needed, but be sure to taste first as the drippings can be salty and you might not need any excess salt.
- Turkey Gravy without Drippings
- In a medium saucepan over medium heat, melt butter. Add the shallot and cook until soft, 5 minutes, then stir in garlic and cook until fragrant, 1 minute more. Stir in herbs and cook for 1 minute. Add the flour and cook until golden brown. Then gradually whisk in 2-3 cups of stock. Bring mixture to a boil, then reduce heat slightly and simmer until thickened, about 5 minutes. If the gravy is too thick, add more broth to smooth.
Nutrition
- Calories: 215 kcal
- Carbohydrate Content: 16 g
- Protein Content: 6 g
- Fat Content: 14 g
- Saturated Fat Content: 8 g
- Trans Fat Content: 0.5 g
- Cholesterol Content: 36 mg
- Sodium Content: 373 mg
- Fiber Content: 1 g
- Sugar Content: 3 g
- Unsaturated Fat Content: 5 g
- Serving Size: 1 serving
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