Description
This homemade turkey gravy recipe uses rich turkey drippings to create a deeply flavorful sauce perfect for accompanying roasted turkey. The method involves making a golden roux, then whisking in the drippings and simmering until thickened. A no-drip version using chicken broth and seasonings is also included for convenience.
Ingredients
Scale
Turkey Gravy with Drippings
- 6 tablespoons unsalted butter
- 1/3 cup + 1 tablespoon all-purpose 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 + 1 tablespoon all-purpose 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 through a fine mesh sieve to remove solids, collecting the liquid and fat in a fat separator or a large freezer bag for degreasing.
- Degrease the drippings: Allow the drippings to rest so fat rises to the top, then carefully pour out the fat-free liquid from the bottom using a cut corner of the freezer bag, aiming to have 4 cups total liquid. Add water if necessary.
- Make the roux: Melt butter in a large saucepan over medium-low heat. Add flour and cook, whisking constantly, for 4-5 minutes until it turns deeply golden to prevent lumps.
- Whisk in drippings or broth: Reduce heat to low and slowly whisk the turkey drippings or chicken broth into the roux until smooth and lump-free.
- Simmer the gravy: Bring the mixture to a simmer while whisking constantly, and cook for 6-8 minutes until thickened. Remember it will thicken more as it cools, so adjust consistency if needed by whisking in water.
- Season the gravy: Taste and add granulated chicken bouillon, salt, and seasonings like dried parsley, garlic powder, onion powder, thyme, sage, rosemary, and pepper in small increments to suit your preference.
- Keep warm until serving: Keep the gravy on low heat, stirring often to maintain smoothness. Serve warm in an insulated gravy jug for best texture.
- Reheat and thin if needed: If the gravy thickens too much upon cooling, reheat gently over medium-low heat and whisk in water to restore desired consistency before serving.
Notes
- To store leftover gravy, transfer it to an airtight container and refrigerate for up to 4 days.
- For freezing, place gravy in airtight containers or freezer bags, remove excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gravy gently in a saucepan until warm, adding water as needed to thin and whisking until smooth.
- Do not shortcut cooking the roux; browning it deeply prevents lumps in the gravy.
- Adjust seasonings gradually to achieve balanced flavor based on the saltiness of your drippings or broth.
- Keep gravy warm and stir often to maintain a smooth texture before serving.
Nutrition
- Serving Size: 1/4 cup
- Calories: 90 kcal
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
