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Easy Turkey Gravy Recipe
Ash Tyrrell

Easy Turkey Gravy Recipe

I still remember the first time I made turkey gravy from scratch, and I was nervous the whole time. Then I whisked, tasted, and realized how simple it really is. This old fashioned turkey gravy recipe is the kind of thing my grandma would be proud of.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Pan drippings from one 12 to 15-pound roast turkey: this is where all the deep roasted flavor comes from.
  • 1 to 2 cups low-sodium turkey or chicken broth: it stretches the drippings and low-sodium keeps the salt in your control.
  • 1/4 cup turkey fat skimmed from the drippings: it is the base of your roux, so measure it carefully.
  • Vegetable oil or melted butter as needed: use it to top up the fat if you fall short of 1/4 cup.
  • 1/4 cup all-purpose flour: it thickens the gravy so always match it to the fat in equal parts.
  • 1 to 2 tablespoons sherry or white wine optional: a small splash adds a lovely, rounded depth.
  • 1 teaspoon minced fresh herbs such as rosemary, thyme, or sage (optional): fresh herbs taste much brighter than dried.
  • 1/2 teaspoon kosher salt or to taste: add it last, since drippings and broth can already be salty.
  • 1/4 teaspoon freshly ground black pepper: grind it fresh for a gentle warm kick.

Method
 

  1. Tip the cooked turkey so any juices in the cavity run into the roasting pan, then move the bird to a board to rest. Look at the bottom of the pan. If it looks dry in spots, pour in 1 cup of low-sodium broth and simmer it over medium-high heat, then turn off the heat.
  2. Scrape up all the browned bits with a wooden spoon, since they hold huge flavor. Pour everything through a fine-mesh strainer into a heatproof bowl or measuring cup. Throw away the solids that stay in the strainer.
  3. Let the drippings sit for about 10 minutes so the fat floats to the top. You can chill them for a few minutes if you are in a hurry. Skim off the fat with a ladle and measure out 1/4 cup, topping it up with oil or melted butter if you are short.
  4. Now measure the drippings that are left in the bowl. You want a total of 2 cups of liquid for this recipe. If you are short, simply add low-sodium broth until you reach that amount.
  5. Heat the 1/4 cup of fat in a medium saucepan over medium-high heat until it is hot. Whisk in the flour and cook for 1.5 to 2 minutes, until it bubbles and turns slightly darker. If you like, pour in a splash of sherry or wine now and let it sizzle for a moment.
  6. Slowly whisk in the drippings, adding the minced herbs if you are using them. Keep whisking until the gravy comes to a boil. Lower the heat and simmer for a few minutes if you want it thicker, then season with salt and pepper to taste.

Notes

  • I always cook the roux until it smells nutty and looks a little dry. That small step removes any raw flour taste.
  • I use equal parts fat and flour. It is the easiest way for me to get a smooth, reliable texture.
  • I start with less liquid than I think I need. Thin gravy is hard to thicken, but thick gravy is easy to loosen.
  • I whisk constantly when the drippings first go in. This is how I keep my gravy silky and lump-free.
  • I use turkey broth when I can find it. To me, it gives the most turkey-forward flavor, though chicken broth works well too.
  • I serve the gravy soon after it is done. Roux-based gravy keeps thickening as it cools, so I like to bring a little extra broth to the table.
  • I taste before I add any salt. My drippings are often salty enough on their own.