Description
This Homemade Turkey Gravy recipe uses turkey drippings for rich, flavorful gravy to complement your roasted turkey, with an alternative version using chicken broth for when drippings aren't available. Perfectly thickened with a golden roux, seasoned to taste, and easy to prepare on the stovetop.
Ingredients
Scale
Turkey Gravy with Drippings
- 6 tablespoons unsalted butter
- 1/3 cup + 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, salt)
Turkey Gravy Without Drippings
- 6 tablespoons unsalted butter
- 1/3 cup + 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 the drippings: Strain turkey drippings from the roasting pan through a fine mesh sieve into a fat separator or a large freezer bag, discarding solids caught in the sieve.
- Degrease the drippings: Allow drippings to rest so fat separates on top. If using freezer bag, cut a small hole in one corner and drain liquid fat-free into a measuring cup until you have 4 cups total. Add water if needed.
- Make the roux: Melt butter in a large saucepan over medium-low heat. Add flour and cook 4-5 minutes, whisking constantly until deeply golden to prevent lumps.
- Add liquid: Reduce heat to low and slowly whisk in turkey drippings or chicken broth (for non-dripping version), whisking until smooth.
- Simmer and thicken: Bring mixture to a simmer while whisking constantly. Continue simmering 6-8 minutes until desired consistency is reached. Add water in small amounts if gravy gets too thick.
- Season the gravy: For drippings gravy, season with granulated chicken bouillon by ¼ teaspoon increments before adding salt. Add dried parsley, garlic powder, onion powder, thyme, sage, rosemary, and pepper to taste. For broth gravy, add bouillon and seasonings during step 4 and adjust salt and pepper at the end.
- Keep warm before serving: Maintain gravy over low heat, stirring often, until ready to serve. Use an insulated gravy jug if possible.
- Adjust consistency if needed: If gravy thickens as it cools, reheat gently over medium-low heat and whisk in water gradually until smooth and desired thickness is restored.
Notes
- Store leftover gravy in an airtight container in the refrigerator for up to 4 days.
- Freeze gravy up to 3 months in airtight containers or freezer bags; thaw overnight in refrigerator before reheating.
- Reheat gently in a saucepan over low heat, adding water as needed to thin gravy and whisk until smooth.
- Do not shortcut cooking the roux; the deep golden color prevents lumps and improves flavor.
- If turkey drippings are unavailable, the broth gravy version offers a flavorful alternative.
Nutrition
- Serving Size: 1/4 cup
- Calories: 90 kcal
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
