Perfect Homemade Turkey Gravy for Thanksgiving
This easy homemade turkey gravy recipe will walk you through the few simple steps needed to make a silky smooth, savory gravy from turkey drippings. It's rich, velvety and will make the perfect accompaniment to your Thanksgiving feast.
Servings: 8 servings
Calories: 186kcal
Ingredients
- ½ cup turkey fat separated from drippings or unsalted butter
- ½ cup all-purpose flour
- 4 cups strained turkey drippings or turkey stock
- Salt and pepper to taste
Instructions
- Use a wooden spoon or spatula to scrape up the brown bits from the bottom of the pan used to roast the turkey. If the pan seems dry, add 2-3 cups of water or turkey broth, to help loosen.
- Next, strain the collected drippings and pour them into a fat separator. Alternatively, you can place them in a jar or container and allow the fat to naturally rise to the surface.
- Pour or ladle approximately ½ cup of the turkey fat that has risen to the top of the drippings into a medium saucepan. Skim off any surplus fat from the remaining drippings and discard.
- Measure out 4 cups of the strained drippings and, if necessary, supplement them with turkey stock or water.
- Place the saucepan with the turkey fat on the stovetop over medium heat and gradually whisk in the flour. Continue whisking for roughly 2 minutes until it takes on a slightly golden hue.
- Gradually pour in the prepared drippings while whisking and bring the mixture to a boil. Reduce the heat to a simmer and continue whisking until the mixture thickens, about 3 minutes. Let it simmer, occasionally giving it a whisk, for another 10 minutes.
- Taste the gravy and adjust the seasoning to your liking. Finally, transfer it to a gravy boat and serve immediately.
Notes
- Place the drippings in the refrigerator or freezer for a few minutes to speed up the fat separation.
- Make sure to continuously whisk the gravy while it's simmering to avoid lumps or a skin forming.
- For a thicker gravy, you can either reduce it down further by letting it simmer longer, or you can thicken it with a flour slurry. Add ¼ cup of flour and ½ cup water to a mason jar, cover and shake vigorously to combine until smooth. Add it to the gravy in 1-2 tablespoon increments, allowing it to simmer and thicken at least 5 minute between each addition until you achieve the perfect thickness.
- A good gravy should just coat the back of a spoon. If gets too thick, add more stock or water to thin it out.
- To ensure your gravy is totally lump-free, strain it through a fine mesh sieve one more time before serving.
- Enhance the flavor with ½ teaspoon of poultry seasoning, a drop of Worcestershire sauce or fresh herbs like fresh thyme, sage or rosemary.
- You can easily double or triple this recipe to serve more people.
Nutrition
Calories: 186kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 169mg | Potassium: 133mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 1mg
