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Homemade Turkey Gravy Recipe

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4.3 from 7 reviews

This homemade turkey gravy recipe offers two delicious variations: one using rich turkey drippings for a deep, savory flavor, and another without drippings using fresh herbs and aromatics to create a luscious, flavorful gravy perfect for Thanksgiving or any roasted poultry meal.

Ingredients

Turkey Gravy with Drippings

  • Turkey drippings from the bird
  • 3 cups chicken or turkey stock
  • 3 tablespoons butter
  • ¼ cup flour

Turkey Gravy without Drippings

  • 3 tablespoons butter
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • ¼ cup flour
  • 1 teaspoon fresh sage (or ½ teaspoon dried sage)
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • 1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
  • 2-3 cups chicken or turkey stock

Instructions

  1. Prepare drippings and stock: Pour the turkey drippings into a large measuring cup and let it rest until the fat rises to the top. Spoon off most of the fat and discard it. Add enough chicken or turkey stock to the measuring cup so that the total liquid equals 4 cups.
  2. Create the roux: Place the roasting pan used for the turkey on the stove over medium-high heat. Add butter and scrape up any browned bits stuck to the pan’s bottom. Stir in the flour and whisk continuously until a dark brown, fragrant roux forms.
  3. Add liquids to roux: Gradually whisk the stock and drippings mixture into the roux. Increase heat to high and bring the mixture to a boil while stirring constantly.
  4. Simmer and thicken gravy: Once boiling, reduce heat to medium and stir occasionally until the gravy thickens to desired consistency. Adjust seasoning by tasting first; add salt or pepper if necessary.
  5. Serve or hold gently: Serve immediately or keep over very low heat until ready to serve. If a thin film forms on top, whisk to reincorporate.
  6. For gravy without drippings - sauté aromatics: In a medium saucepan over medium heat, melt butter. Cook shallots until soft, about 5 minutes, then add garlic and cook until fragrant, about 1 minute.
  7. Add herbs and flour: Stir in fresh or dried sage, thyme, and rosemary, and cook for 1 minute. Add the flour and continue cooking until golden brown.
  8. Incorporate stock and simmer: Gradually whisk in 2 to 3 cups of chicken or turkey stock, bring to a boil, then reduce heat and simmer for about 5 minutes until the gravy thickens. If too thick, add additional stock to reach desired consistency.

Notes

  • When using turkey drippings, taste the gravy before adding salt, as drippings can be naturally salty.
  • If gravy develops a skin or film on top during holding, simply whisk to smooth it out.
  • For a gluten-free version, substitute flour with a gluten-free thickener like cornstarch, adjusting quantities accordingly.
  • Use fresh herbs when possible for brighter flavor; dried herbs work well as substitutes.
  • Gravy can be made ahead and reheated gently, adding stock to maintain desired thickness.

Find it online: https://miracooking.com/homemade-turkey-gravy-recipe/