Description
This homemade turkey gravy recipe offers two easy methods: one using flavorful turkey drippings and another without drippings using chicken broth. Both methods create a smooth, rich gravy perfect for complementing your holiday turkey or any poultry dish. The gravy is thickened with a golden roux and seasoned to taste, allowing flexibility and delicious results every time.
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: Strain the turkey drippings from the roasting pan through a fine mesh sieve into a fat separator or large freezer bag, discarding solids caught in the sieve.
- Degrease: Let the drippings rest to separate fat and remove fat by cutting a corner of the freezer bag to pour liquid into a measuring cup, stopping before the fat flows out, to get 4 cups of liquid.
- Make 4 cups liquid: Add water if needed to make total 4 cups of liquid drippings.
- Make roux: Melt butter in a large saucepan over medium-low heat. Add flour and cook while whisking constantly for 4-5 minutes until deeply golden. Reduce heat to low and slowly whisk in the turkey drippings, ensuring no lumps form.
- Simmer: Bring the mixture to a simmer while whisking constantly and cook for 6-8 minutes until thickened to desired consistency, adding water if it becomes too thick.
- Season: Taste and add granulated chicken bouillon a quarter teaspoon at a time if more salt is needed, then add seasonings like dried parsley, garlic powder, onion powder, dried thyme, ground sage, rosemary, and pepper as desired.
- Keep warm: Keep the gravy on low heat, stirring often to maintain smoothness until ready to serve. Serve warm in an insulated gravy jug if possible.
- Thin as needed: If gravy thickens as it cools, reheat gently over medium-low heat and whisk in additional water to reach desired consistency.
- For gravy without drippings - make roux: Melt butter over medium-low heat; add flour and cook whisking constantly for 4-5 minutes until golden.
- Add broth and seasonings: Reduce heat to low and slowly whisk in chicken broth, then add chicken bouillon and all seasonings. Whisk until smooth.
- Simmer and thicken: Bring to simmer while whisking constantly for 6-8 minutes until thickened.
- Season and keep warm: Adjust salt and pepper to taste, keep warm on low heat, stirring often until serving time. Thin with water if necessary when reheating.
Notes
- Store leftover gravy in an airtight container in the refrigerator for up to 4 days.
- Freeze leftover gravy in airtight containers or freezer bags for up to 3 months; thaw overnight in refrigerator before reheating.
- Reheat gravy gently on stovetop, adding water as needed to thin to desired consistency, whisking until smooth.
- Do not skip cooking the roux thoroughly for 4-5 minutes until deeply golden to avoid lumps.
- Using fat separator or freezer bag method to remove fat helps create a smooth, less greasy gravy.
- Season gradually and taste frequently as drippings vary greatly in saltiness and flavor.
- Keep gravy warm before serving to maintain smooth texture as it thickens when cooled.
Nutrition
- Serving Size: 1/4 cup
- Calories: 90 kcal
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
