Description
This homemade turkey gravy recipe uses flavorful pan drippings from roasted turkey to create a rich, smooth, and deeply golden sauce perfect for holiday meals. Alternatively, you can make a delicious gravy without drippings using broth and seasonings. The recipe details step-by-step instructions for both versions, including how to degrease drippings and tips to achieve lump-free gravy with the perfect consistency.
Ingredients
Scale
Turkey Gravy with Drippings
- 6 tablespoons unsalted butter
- 1/3 cup + 1 tablespoon all-purpose flour
- 4 cups turkey drippings + water as needed
- Granulated chicken bouillon, as needed (optional)
- Seasonings: dried parsley, garlic powder, onion powder, dried thyme, ground sage, dried minced rosemary, pepper, salt to taste
Turkey Gravy without Drippings
- 6 tablespoons unsalted butter
- 1/3 cup + 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 Drippings: Strain turkey drippings from the roasting pan through a fine mesh sieve into a fat separator cup or a large freezer bag to remove solids and fat.
- Degrease Drippings: Let the drippings sit so fat rises; if using a freezer bag, cut a corner at bottom tip and drain liquid fat-free drippings into a measuring cup up to 4 cups.
- Prepare Liquid: Add water as needed to the drippings to make a total of 4 cups of liquid for gravy.
- Make Roux: Melt butter in a large saucepan over medium-low heat, add flour and cook 4-5 minutes, whisking constantly until deeply golden to avoid lumps.
- Add Drippings: Reduce heat to low, slowly whisk in the drippings liquid until smooth and no lumps remain.
- Simmer: Whisk constantly while bringing mixture to a simmer, cook 6-8 minutes until thickened to desired consistency. Thin with water as needed.
- Season to Taste: Add granulated chicken bouillon ¼ teaspoon at a time or salt as needed, plus seasonings like parsley, garlic powder, onion powder, thyme, sage, rosemary, and pepper.
- Keep Warm: Keep gravy on low heat, stirring often until ready to serve. Use an insulated gravy jug for best results.
- Thin If Necessary: If gravy thickens upon cooling, reheat gently and whisk in water to thin as desired.
- For Gravy without Drippings: Repeat the roux step with butter and flour, then whisk in chicken broth, add chicken bouillon and all seasonings, simmer as above, and adjust salt.
- Store and Reheat: Transfer leftovers to airtight containers; refrigerate up to 4 days or freeze up to 3 months. Reheat gently with water added to desired consistency before serving.
Notes
- Ensure you cook the roux until deeply golden to prevent lumps in the gravy.
- Use a fat separator or freezer bag technique to remove excess fat for a smoother gravy.
- Gravy thickens as it cools; reheat gently and whisk in water to adjust consistency.
- Leftover gravy can be refrigerated for up to 4 days or frozen for up to 3 months.
- Reheat gravy on the stovetop over medium-low heat, stirring frequently.
- Season gradually and taste frequently, as drippings vary in saltiness.
- Serving size is approximately 2.5 cups of gravy.
Nutrition
- Serving Size: 2 tablespoons
- 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: 6 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
