Description
A classic homemade turkey gravy recipe using flavorful drippings from the roasting pan for rich, smooth gravy, with an alternative version made without drippings using chicken broth and seasonings for equally delicious results.
Ingredients
Scale
Turkey Gravy with Drippings
- 6 tablespoons unsalted butter
- 1/3 cup plus 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, salt)
Turkey Gravy Without Drippings
- 6 tablespoons unsalted butter
- 1/3 cup plus 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 Turkey Drippings: Strain the turkey drippings from the roasting pan through a fine mesh sieve directly into a fat separator cup to skim off fat when poured or into a large freezer bag. Discard solids caught in the sieve.
- Degrease Drippings: Let the drippings rest for a few minutes allowing fat to separate to the top. Seal the bag and hold it over a large measuring cup with one bottom corner facing down like a spout. Make a small cut in the corner so liquid without fat flows through until you reach fat or 4 cups.
- Adjust Volume: Add water to the strained drippings if needed to make a total of 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. Reduce heat to low.
- Incorporate Liquid: Slowly whisk the turkey drippings (or chicken broth if making gravy without drippings) into the roux until smooth with no lumps.
- Simmer: While whisking constantly, bring the mixture to a simmer. Continue to simmer for about 6-8 minutes until thickened to your desired consistency, remembering the gravy thickens further when removed from heat.
- Season to Taste: For gravy with drippings, season with granulated chicken bouillon starting with 1/4 teaspoon increments before adding salt, then add preferred herbs and spices a pinch at a time. For gravy without drippings, add chicken bouillon, dried parsley, garlic powder, onion powder, thyme, sage, rosemary, pepper and salt as needed, tasting to adjust.
- Keep Warm: Keep the gravy on low heat, stirring often until ready to serve. The gravy will be smoothest warm and can be kept in an insulated jug.
- Adjust Thickness: If gravy gets too thick as it cools, reheat over medium-low heat and whisk in water a little at a time to reach desired consistency.
Notes
- To store leftover gravy, transfer to an airtight container and refrigerate up to 4 days.
- To freeze, place gravy in airtight containers or freezer bags, remove excess air, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently in a saucepan, adding water as needed to thin gravy and whisk until smooth.
- Whisking constantly while making the roux is essential to avoid lumps and achieve smooth gravy.
- You can customize seasonings based on your taste and the specific drippings used, adjusting salt and herbs accordingly.
Nutrition
- Serving Size: 1/4 cup
- Calories: 110 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
