This Easy Turkey Gravy is made with fresh turkey drippings, turkey stock and delicious herbs making it perfect for holiday feasts! Serve with Baked Turkey Wings, Slow Cooked Turkey and Cornbread Dressing.
While you can definitely buy turkey gravy for your Thanksgiving or holiday spread, there are pros to making it from scratch. The flavor is so wonderful, and it is definitely worth your time.
What Is Gravy?
At its core, gravy is a thickened sauce made with a base of cooked meat drippings. But I have to say, it is so much more than that!
- Turkey Drippings — You will get the most flavor from this in your gravy.
- All-Purpose Flour — The base of this recipe is a roux which is part fat and part flour.
- Turkey stock — You can make homemade which is very similar to my Chicken Stock or you can buy from the grocery store to save time.
- Unsalted Butter — I selected unsalted here because we are getting salt in the turkey and stock so we want to cut down additional sodium.
- Herbs (Rosemary, Thyme) — I suggest rosemary and/or thyme potentially. You can add as little or as much as you prefer.
How to Make It
- START WITH THE ROUX – We start by heating the drippings and then we whisk in the flour and continue to allow it to cook consistently whisking until it turns golden.
- ADD STOCK – Whisk in the stock and continue to cook until it thickens to a consistency you like.
- SEASON IT UP! – Add butter, salt and pepper and herbs to turn this into a masterpiece.
Tips And Tricks
Make sure you consistently whisk while making the roux to make sure you don’t burn it. This is crucial.
You also want to continue whisking when you add in your stock to make sure you have a lump free super smooth gravy. Definitely labor intensive but crucial!
To reheat, add gravy to a pot over low heat and whisk to make sure it stays smooth. You can add a bit more stock if it is too thick.
You can also store in the fridge until you want to enjoy.
- 4 tbsp turkey drippings
- 1 1/2 tbsp all purpose flour
- 1 cup turkey stock
- 1 tbsp unsalted butter
- salt and pepper
- rosemary and/or thyme if desired
- Add fat to the skillet over medium heat.
- Once heated, whisk in flour combining with fat and continue to whisk allowing it not to burn but to brown. This should take about 5 minutes or so or until it turns golden brown.
- Whisk in stock and allow it to continue to cook over medium heat to thicken for about 3-4 minutes. Turn off heat and stir in butter. Constantly stir to avoid sticking.
- If it comes out too thick, add more turkey stock 1 tablespoon at a time until it’s thinned to your liking. Add broth slowly. Season with salt and pepper, and serve.
- Whisking thoroughly while adding the flour into the fat is essential. Add in your liquid very slowly and continue to whisk until the roux is completely incorporated and not lumpy.