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Thanksgiving Turkey Gravy Recipe
Ash Tyrrell

Thanksgiving Turkey Gravy Recipe

I still remember the first time I made turkey gravy completely on my own, standing over the roasting pan while everyone waited at the table. I was nervous I'd end up with lumpy, bland gravy instead of that silky, golden sauce my grandma always made.
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Total Time 20 minutes
Servings: 15
Ingredients Method Notes

Ingredients
  

  • 4 cups low-sodium chicken broth or turkey or vegetable broth – this is the backbone of your gravy, so use a good quality one for the best flavor
  • 1/2 cup all-purpose flour – whisked with fat to form the roux that thickens the gravy
  • Drippings from roasted turkey – this is where all the deep roasted flavor comes from, so don't toss them out
  • Giblets and neck of uncooked turkey optional – simmering these in broth adds an extra layer of savory flavor for a classic giblet gravy
  • Salt and pepper to taste – added at the end since drippings are often already salty

Method
 

  1. If I'm using the giblets and neck, I place them in a medium saucepan with the chicken broth and bring it to a gentle simmer. I let this cook for about 10 minutes while the turkey rests, which pulls all that deep flavor into the broth. Once done, I pull out the neck, pick off any meat, and dice the giblets into small pieces to stir back in later.
  2. While the broth simmers, I carefully pour the drippings from the roasting pan into a separator or a heatproof bowl. I let the fat rise to the top, then skim it off, keeping the flavorful liquid underneath. I pass everything through a fine mesh strainer so there are no burnt bits or stray herbs left behind.
  3. In the same saucepan, I whisk the flour into a bit of the reserved turkey fat until it forms a smooth, thick paste. If the mixture looks greasy or too wet, I add a touch more flour until it comes together into a paste that coats the whisk.
  4. I slowly pour the warm giblet broth and strained drippings into the roux, whisking constantly so no lumps form. I keep the heat at medium and keep whisking until everything is fully combined into one smooth mixture.
  5. I let the gravy bubble gently for about 10 minutes, stirring often. If it looks too thick, I splash in a little more broth; if it's too thin, I just let it simmer a few extra minutes until it coats the back of a spoon.
  6. Finally, I stir in the diced giblets if I'm using them, then taste and season with salt and pepper. Since the drippings are already salty, I always taste before adding more. I pour it into a warm gravy boat and serve it immediately alongside the turkey and mashed potatoes.

Notes

  • I always strain my drippings twice if they look all cloudy it makes the gravy noticeably smoother.
  • I keep my broth warm before adding it to the roux, since cold broth tends to seize up and create lumps.
  • I whisk constantly instead of stirring, especially in the first few minutes, to stop lumps before they start.
  • I taste as I go instead of waiting until the end, since drippings vary in saltiness every single year.
  • I make my roux a shade darker than I think I need to, which gives the gravy a deeper, nuttier flavor.