Description
Discover the perfect turkey gravy recipe! Rich, smooth, and easy to make with simple ingredients. Follow our step-by-step guide for a foolproof finish.
Ingredients
Scale
Here’s what you’ll need to make this savory gravy:
- ½ cup butter, cut into 8 pieces
- 1 teaspoon coarse black pepper, for added spice and depth
- ½ cup all-purpose flour, to thicken the gravy
- 4 cups pan drippings (from roasted turkey or chicken) OR 4 cups chicken or turkey stock
Ingredient Notes:
- Butter: Using real butter adds a rich, creamy base to your gravy.
- Pan Drippings or Stock: For an even richer flavor, drippings from a roasted turkey or chicken are best, but chicken or turkey stock works wonderfully in a pinch.
Instructions
- Prepare the drippings or stock: If using drippings from a turkey or chicken, pour them through a fine mesh strainer into a bowl. Let the drippings cool slightly, which will allow the fat to rise to the top. Skim off the fat with a spoon, and if you don’t have enough drippings to make 4 cups, add enough chicken or turkey stock to make up the difference. If you’re not using drippings, start with 4 cups of chicken or turkey stock.
- Melt the butter: In a large saucepan over medium-low heat, melt the ½ cup of butter. Make sure the butter melts slowly to avoid browning, which could alter the flavor of your gravy.
- Season with black pepper: Once the butter is melted, sprinkle in 1 teaspoon of coarse black pepper. Stir it in to release the flavor into the butter.
- Add the flour: Gradually sprinkle in ½ cup of all-purpose flour, whisking constantly to combine it with the butter. Continue whisking for about 2-3 minutes. This is known as making a “roux,” which helps thicken your gravy without creating lumps.
- Incorporate the drippings or stock: Once the roux is well combined, start pouring in the drippings or stock slowly while continuing to whisk. This will prevent any lumps from forming and ensure a smooth gravy. Once all the liquid is added, allow the gravy to simmer for about 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
- Serve warm: Once the gravy has thickened, it’s ready to serve! If you’re not serving immediately, keep it warm on very low heat, stirring occasionally to prevent it from sticking to the bottom of the pan.
Notes
- Skipping the Roux Step: The roux is key to thickening your gravy. If you don’t give the flour time to cook, your gravy might taste raw or have a grainy texture.
- Pouring All the Liquid at Once: Adding the stock or drippings too quickly can lead to lumpy gravy. Slowly whisk the liquid into the roux for a smooth result.
- Over-Thickening: Gravy continues to thicken as it sits. If it becomes too thick, simply whisk in more stock or water until it reaches your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner