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Turkey Gravy recipe for Thanksgiving is made easy with these simple instructions and troubleshooting tips for making sure your gravy isn’t too thick, runny, or bland!
TURKEY GRAVY
Many people gravy with giblets. I make it with drippings because I just don’t do giblets. For years gravy has been my white whale. The thing I could never master. Finally, I’ve perfected it enough to share with you.
WHAT DO I NEED TO MAKE TURKEY GRAVY?
- Fat (drippings, butter, oil)
- flour
- liquid (turkey stock, chicken stock)
- butter
- salt and pepper
WHAT ARE DRIPPINGS
Turkey “drippings” are browned juices and fat. Drippings are “gold” when it comes to gravy. They are full of flavor and color!
WHAT IS A ROUX?
A roux is a combination of fat (drippings, butter, or oil) and flour cooked together to thicken our gravy. A roux is usually equal parts fat and flour to which liquid is added and whisked to form our gravy.
TIPS FOR A ROUX:
- When you cook the flour and butter for your roux, the longer you cook it the darker in color your gravy will be. You want it to start to smell nutty and looks dry.
- Always start with less liquid than you think. It’s a lot hard to thicken a gravy then to thin it out by simply adding more broth.
- Remember gravy will thicken more as it cools.
HOW TO MAKE TURKEY GRAVY FROM TURKEY DRIPPINGS
-
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.
In a large saucepan, heat the fat you have reserved and butter (8 tablespoons total) over low heat.
-
Sprinkle 1/2 cup flour in the pan whisking to combine. Cook mixture until it smells nutty and is dry.
-
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.
-
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.
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, Worcestershire, salt, or pepper.
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.
OTHER THANKSGIVING RECIPES:
Yield: 4 cups
-
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
-
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.
-
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.
-
Sprinkle 1/2 cup flour in the pan whisking to combine. Cook mixture until it smells nutty and is dry.
-
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.
-
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.
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.
