Description
A classic homemade turkey gravy recipe made from savory turkey drippings, butter, and flour, perfect for enhancing your roasted turkey. This recipe also includes an option to make gravy without drippings using chicken broth and herbs.
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, 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 each onion powder, dried thyme, pepper
- 1/8 teaspoon each ground sage, dried minced rosemary
- Salt to taste
Instructions
- Strain: Strain the turkey drippings from the roasting pan through a fine mesh sieve into a fat separator or large freezer bag. Discard solids caught in the sieve.
- Degrease: Let drippings rest so fat separates. Using the freezer bag method, cut a small corner of the bag and drain the liquid fat-free drippings into a measuring cup until you have 4 cups.
- Make 4 cups liquid: Add water if necessary to reach a total of 4 cups of liquid.
- Make roux: Melt butter in a large saucepan over medium-low heat. Whisk in flour and cook for 4-5 minutes until deeply golden, whisking constantly to prevent lumps.
- Add drippings: Reduce heat to low and slowly whisk in the turkey drippings. Whisk until smooth and no lumps remain.
- Simmer: Bring to a simmer while whisking constantly. Cook for 6-8 minutes until thickened. Add water if gravy becomes too thick.
- Salt to taste: Adjust salt by adding granulated chicken bouillon ¼ teaspoon at a time before adding salt to taste.
- Season to taste: Add dried parsley, garlic powder, onion powder, dried thyme, ground sage, dried minced rosemary, and pepper gradually as needed. Taste often.
- Keep warm before serving: Keep gravy on low heat, stirring regularly until ready to serve. Serve in an insulated gravy jug for best smoothness.
- Thin as needed: If gravy thickens upon cooling, reheat over medium-low heat and whisk in water to the desired consistency.
- Alternative without drippings: Melt butter over medium-low heat, whisk in flour and cook 4-5 minutes until golden. Reduce heat, slowly whisk in chicken broth, then add chicken bouillon and seasonings. Simmer 6-8 minutes until thickened, adjusting consistency with water. Season with salt and pepper. Keep warm and thin as needed.
Notes
- To store: Transfer leftover gravy to an airtight container and refrigerate for up to 4 days.
- To freeze: Place gravy in airtight container or freezer bags with excess air removed. Freeze up to 3 months. Thaw overnight in refrigerator before reheating.
- To reheat: Gently warm gravy in a saucepan, whisking in water as needed to restore smoothness and desired thickness.
- Do not shortcut cooking the roux; cooking it to a deep golden color prevents lumps and improves flavor.
- Adjust seasonings gradually to avoid over-salting, especially when using turkey drippings which vary in saltiness.
Nutrition
- Serving Size: 1/4 cup
- Calories: 70 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 15 mg
