Description
A classic homemade turkey gravy recipe made from turkey drippings or a flavorful alternative without drippings. Perfect for enhancing your Thanksgiving turkey dinner with a rich, smooth, and savory sauce made using a golden roux and seasoned to taste.
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 minced rosemary, pepper)
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 the drippings: Pour the turkey drippings from the roasting pan through a fine mesh sieve into a fat separator or a large freezer bag to remove solids. Discard solids caught in the sieve.
- Degrease the drippings: Let the drippings rest to allow fat to rise to the top. Seal the freezer bag and cut a small corner at the tip facing down into a measuring cup, allowing the defatted liquid to drain through until fat or 4 cups of liquid is collected.
- Adjust liquid volume: Add water to the drippings in the measuring cup as needed to equal 4 cups of liquid for the gravy.
- Make the roux: Melt butter in a large saucepan over medium-low heat. Add the flour and whisk constantly for 4-5 minutes until the mixture is deeply golden to avoid lumps.
- Incorporate liquid: Reduce heat to low and slowly whisk the turkey drippings into the roux, whisking until smooth with no lumps.
- Simmer and thicken: Bring the mixture to a simmer while whisking constantly, cooking for 6-8 minutes until the gravy thickens to desired consistency. Add water to thin if too thick.
- Season to taste: Taste and add granulated chicken bouillon ¼ teaspoon at a time if more salt is needed, then add dried parsley, garlic powder, onion powder, dried thyme, ground sage, dried rosemary, and pepper as desired.
- Keep warm before serving: Maintain the gravy over low heat, stirring often to keep it smooth. Serve warm in an insulated gravy jug if possible.
- Thin as needed: If the gravy thickens as it cools, reheat over medium-low heat and whisk in water until desired consistency is restored.
- Alternative - Gravy without drippings: Melt butter and cook flour as before to make a roux. Whisk in chicken broth slowly until smooth. Add chicken bouillon and all seasonings, then simmer 6-8 minutes until thickened. Season with salt and pepper to taste. Keep warm and thin as needed using the same method.
Notes
- To store: Transfer leftover gravy to an airtight container and refrigerate for up to 4 days.
- To freeze: Place leftovers in airtight containers or freezer bags, squeeze out excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Gently warm gravy in a saucepan over medium-low heat, whisking in water as needed to restore smooth consistency.
- Do not shortcut the roux cooking step; it prevents lumps and develops rich color and flavor.
- Always season gradually, tasting frequently as gravy saltiness varies based on turkey drippings and broth used.
Nutrition
- Serving Size: 1/4 cup
- Calories: 110 kcal
- Sugar: 0 g
- Sodium: 250 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
