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Turkey Gravy

Turkey Gravy

Course All Recipes, sauces
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Yield 4 cups

Ingredients

  • 1/2 cup total fat from turkey plus butter  (8 tablespoons)
  • 1/2 cup all-purpose flour
  • 4 cups total turkey drippings plus chicken broth or stock
  • 1/2 teaspoon pepper

Instructions

  1. After turkey has cooked, pour the drippings from the pan through a fine mesh strainer and allow to cool. The fat will solidify at the top and the bottom will be turkey stock you will use later. You will need 8 tablespoons of fat for your roux. Spoon off as much as you can and if you need more fat, use additional butter to equal 8 tablespoons.  For example if you have 4 tablespoons of fat from the drippings you will need 4 more tablespoons of butter to equal 8 tablespoons.
  2. In a large saucepan, heat the fat you have reserved and butter (8 tablespoons total) over low heat. I like to use half reserved fat and half butter.

  3. Sprinkle 1/2 cup flour in the pan whisking to combine. Cook mixture until it smells nutty and is dry.
  4. Slowly whisk in your 4 cups of reserved turkey stock from the drippings.  If you only have 2 cups of turkey stock add 2 cups of chicken broth into the pan, constantly whisking.

  5. Cook gravy over medium heat until it thickens. Add pepper. Add salt to taste. Remember gravy will thicken as it cools. Add more chicken broth to make it thinner if desired. Store in the fridge.

Recipe Notes

GRAVY FIXES:

TOO RUNNY:  Roux-thickened gravies continue to thicken as they cool, so keep that in mind. If really runny, make a slurry with cornstarch or flour, and whisk into gravy.

TOO LUMPY: To fix lumpy gravy, pour it into a blender and blend for 30 seconds.

TOO THICK: Whisk in some turkey or chicken stock until you get the desired consistency.

TOO BLAND: Season with thyme, sage, bay leaves, salt, and pepper. Bring to a simmer and remove the bay leaf before serving.

HOW TO STORE GRAVY/MAKE AHEAD

If you want to make this ahead of time, store in the fridge. To use, heat over medium heat and add chicken stock to thin it out as needed.