Description
This homemade turkey gravy recipe uses flavorful drippings from your roasted turkey to create a rich, smooth gravy perfect for enhancing your holiday meal. The recipe includes instructions for making gravy both with and without turkey drippings, featuring a deeply golden roux base and customizable seasoning options.
Ingredients
Scale
Turkey Gravy with Drippings
- 6 tablespoons unsalted butter
- 1/3 cup + 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 rosemary, pepper)
Turkey Gravy without Drippings
- 6 tablespoons unsalted butter
- 1/3 cup + 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: Strain the turkey drippings from the roasting pan through a fine mesh sieve into a fat separator or large freezer bag, discarding solids caught in the sieve.
- Degrease: Allow drippings to rest so fat separates, then carefully pour off the bottom liquid into a measuring cup, leaving fat behind, until you have 4 cups of liquid.
- Make 4 cups liquid: Add water to the drippings if needed to total 4 cups of liquid.
- 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.
- Add liquid: Reduce heat to low and slowly whisk in the drippings or chicken broth, whisking until smooth and lump-free.
- Simmer: Bring gravy to a simmer while whisking continuously, then simmer for 6-8 minutes until thickened to desired consistency.
- Season: Taste and add granulated chicken bouillon ¼ teaspoon at a time, or salt and other seasonings (dried parsley, garlic powder, onion powder, dried thyme, ground sage, dried rosemary, pepper) to your preference.
- Keep warm: Keep gravy warm on low heat, stirring often, until ready to serve to maintain smooth texture.
- Thin as needed: If gravy becomes too thick as it cools, whisk in additional water a little at a time to reach desired consistency.
Notes
- Store leftover gravy in an airtight container in the refrigerator for up to 4 days.
- Freeze leftover gravy in airtight containers or freezer bags for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat gently on the stovetop, adding water as needed to thin to desired consistency, whisking until smooth.
- To prevent lumps in gravy, do not shortcut the roux cooking step; the flour must turn deeply golden.
- Use an insulated gravy jug to keep the gravy warm and smooth when serving.
Nutrition
- Serving Size: 1/4 cup
- Calories: 80 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
