Homemade Turkey Gravy

Rating:

Total Time:

15 minutes

Difficulty:

Easy

I think it’s safe to say that no matter what your favorite part of Thanksgiving is, a really incredible luscious homemade turkey gravy is an imperative part of the meal!  

Homemade Turkey Gravy from www.whatsgabycooking.com (@whatsgabycookin)

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. You’ll be the star of the show with this recipe.

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!

How to make Homemade Turkey Gravy:

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 extra delicious because of herbs like thyme, sage, parsley and more went onto the turkey. Just think of how incredible a few tablespoons of gravy would be over some mashed potatoes! It’s going to be the best Thanksgiving meal yet with this gravy!

Homemade Turkey Gravy Key Steps:

  1. It starts with the drippings from the bird. Pour off the drippings into a measuring up and add chicken or turkey stock to get 4 cups of liquid total and set aside.
  2. Make a roux. Once you’ve got the liquid measured out and set aside, make a roux with flour and butter in a large skillet. Once the roux is golden brown, carefully pour in the drippings / stock mixture. 
  3. Whisk everything together while the liquid continues to boil and thicken until desired consistency. Taste and adjust salt and pepper as needed! 

How to make Turkey Gravy without drippings?

Not to fear! If you didn’t get any drippings or if you bought your turkey pre-cooked, just follow the same steps and forget about the drippings. You could add in some sautéed shallots and garlic before making the roux if you want to give it an extra boost of flavor. 

AND if you need a little extra help to make homemade gravy:

here’s a video I did a few years 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!

Homemade Turkey Gravy from www.whatsgabycooking.com (@whatsgabycookin)

Homemade Turkey Gravy

Gaby
I think it's safe to say that no matter what your favorite part of Thanksgiving is, a really incredible luscious homemade gravy is an imperative part of the meal!  
5 from 3 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine American
Servings 6 People

Ingredients
  

  • Turkey drippings from the bird
  • 3 cups chicken or turkey stock
  • 3 tablespoons butter
  • 1/4 cup flour

Instructions
 

  • Pour the turkey drippings into a large measuring cup and let it rest until the fat comes to the top. Spoon off most of the fat and discard. Add enough stock to the measuring cup to equal 4 cups of stock/drippings combined.
  • Place the roasted pan you roast 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 excess salt.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe by What’s Gaby Cooking

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73 comments

  1. Lynn

    Can I make this gravy without drippings from the bird? If so how would you do it, thanks?