Description
This Homemade Turkey Gravy recipe uses flavorful turkey drippings to create a rich, golden gravy perfect for enhancing your holiday turkey or any poultry dish. It offers two variations: one using drippings for an authentic taste and one without drippings for convenience. The gravy is thickened with a roux made from butter and flour, seasoned to taste, and simmers to a silky texture that's perfect for pouring.
Ingredients
Scale
Turkey Gravy With Drippings
- 6 tablespoons unsalted butter
- 1/3 cup plus 1 tablespoon all-purpose 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 all-purpose 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 the Drippings: Strain turkey drippings from the roasting pan through a fine mesh sieve into a fat separator or a large freezer bag to remove solids and separate fat. Discard solids caught in sieve.
- Degrease the Drippings: Let drippings rest to separate fat. Seal the freezer bag and cut a small corner at the bottom to drain liquid (without fat) into a measuring cup until 4 cups are collected or fat appears.
- Adjust Liquid Volume: Add water to the drippings in the measuring cup to make a total of 4 cups if necessary.
- Make the Roux: Melt butter in a large saucepan over medium-low heat. Add flour and cook for 4-5 minutes, whisking constantly until deeply golden, to prevent lumps.
- Incorporate Drippings or Broth: Reduce heat to low. Slowly whisk in the turkey drippings or chicken broth for the no-drippings version, stirring constantly until no lumps remain.
- Simmer and Thicken: Bring the mixture to a simmer while whisking constantly. Simmer for 6-8 minutes until the gravy thickens to desired consistency. Add water if too thick.
- Season the Gravy: For drippings gravy, start with 1/4 teaspoon granulated chicken bouillon and adjust salt and seasonings like dried parsley, garlic powder, onion powder, thyme, sage, rosemary, and pepper to taste. For no drippings gravy, add bouillon and all seasonings with the broth, taste, and season with salt and pepper as needed.
- Keep Warm Before Serving: Keep gravy warm over low heat, stirring often to maintain smoothness. Serve in an insulated gravy jug if available.
- Adjust Thickness Before Serving: If gravy thickens as it cools, gently reheat over medium-low heat and whisk in additional water until the desired consistency is restored.
Notes
- Store leftover gravy in an airtight container in the refrigerator for up to 4 days.
- Freeze gravy in airtight containers or freezer bags, removing excess air, for up to 3 months.
- To reheat, gently warm gravy in a saucepan, adding water as needed to thin and whisk until smooth.
- Whisking the roux for 4-5 minutes is essential to avoid lumps and achieve a deep golden color for better flavor.
- Use a fat separator or freezer bag method for degreasing turkey drippings to make a more refined gravy.
Nutrition
- Serving Size: 1/4 cup
- Calories: 90 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 0.3 g
- Cholesterol: 15 mg
