There’s really no feeling like crafting the most epic Thanksgiving dinner plate and then dousing it in this game changing homemade turkey gravy!
Gravy. It’s the icing on the Thanksgiving cake. The thing that brings it all together. That extra oomph of flavor that you can never get enough of. It’s one of my favorite parts of Thanksgiving and I have a fool proof recipe that’s going to be your new bff.
Growing up my sister and I used to fight about who got to sit next to the gravy boat at Thanksgiving. I mean, is that normal? Someone tell me yes! But we just can’t get enough! It’s that extra salty kick that makes everything better. Potatoes. Stuffing. Turkey! Carrots. I mean, the possibilities are endless!
Flavorful gravy begins with the drippings from the bird – and this herb roasted turkey I’ve roasted the last few years is the best way to start. The drippings from turkey are laced with all sorts of herbs like thyme, sage, parsley and more which makes for the most perfect gravy imaginable. Omg I can’t even wait to drench my mashed potatoes with this Homemade Turkey Gravy! It’s going to be the best Thanksgiving meal ever!
AND if you need a little extra help – here’s a video I did a few days ago to walk you through gravy making step by step!
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
- Turkey drippings from the bird
- 2-3 cups chicken or turkey stock
- 3 tablespoons butter
- 1/4 cup flour
- Pour the turkey drippings into a large measuring cup and let it rest until the fat comes to the top.
- Spoon off almost all of the fat and set it aside.
- Add enough stock to the measuring cup to equal 4 cups of stock/drippings combined.
- Place the roasted pan you roasted the turkey in over the stove on medium high heat. Add the butter to the roasting pan and scrape up any brown bits that are stuck to the bottom of the pan.
- Add the flour to the pan and whisk everything together until you form a roux. Continue to whisk until the roux is a dark brown color and fragrant.
- Add the stock/dripping mixture to the roux and whisk to combine.
- Turn the heat to high and bring the liquid to a boil while still stirring. Once the liquid reaches a boil, reduce the heat to medium and stir occasionally until the gravy is as thick as you'd like it.
- Once the gravy is thick, serve it immediately or keep it over very low heat until you are ready to serve. If the gravy develops a thin film on the top, just give it a quick whisk. Adjust salt and pepper if needed, but be sure to taste first as the drippings can be salty and you might not need any access salt.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!