Turkey Gravy Recipe
Yield: 16 servings
Calories: 97kcal
Don't let those turkey drippings from your Thanksgiving roast go to waste! This delicious turkey gravy recipe is quick and easy to make.
Ingredients
- ½ cup (120 ml) reserved fat, from pan drippings or unsalted butter
- ½ cup (72 g) all-purpose flour
- 4 cups (960 ml) roasting juices, from pan drippings
- 4 cups (960 ml) turkey stock, or chicken stock, as needed
- (6 g) kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
Instructions
- Collect the Drippings - After cooking the roast turkey, scrape the browned bits (fond) stuck to the bottom of the pan, using the juices to help dissolve the drippings. A small amount of water and heating the pan over low heat can help loosen the fond.
- Separate the Fat - Pour the juices, fond, and fat drippings into a measuring cup or fat separator. Allow it to sit and separate until the fat rises to the surface, about 10 minutes. Refrigerate or freeze to speed up the process. Reserve the fat and pour the juices into a measuring cup. Add store-bought turkey or chicken stock to reach a total of 4 cups.
- Make a Roux - In a large saute pan, add ½ cup of reserved fat and ½ cup of flour. If you don’t have enough fat, use butter. Heat the pan over medium heat, whisk, and cook for 1 minute.
- Add the Juices- Turn the heat to medium-high. Gradually whisk the juices into the pan, cooking for about 3 to 5 minutes or longer for a thicker consistency. For a thinner sauce, add more juice or stock. Season gravy with salt and pepper to taste.
- To Serve - For a smoother consistency, strain the sauce if desired. Serve hot and rewarm if needed.
Notes
- Recipe Yield: 4 cups
- Serving Size: 1/4 cup
- No Pan Drippings: Use 1/2 cup unsalted butter and 4 cups turkey/chicken stock or broth.
- Substituting Cornstarch or Arrowroot Powder: If using cornstarch or arrowroot powder to substitute flour, heat the juices, stock, or broth first until boiling, and then whisk in the starch slurry. The drippings and butter are not needed unless a small amount is added for flavor.
- Cornstarch: Combine 1/4 cup cornstarch and 1/2 cup water to make a slurry. Whisk into the hot liquid until thickened, about 1 minute.
- Arrowroot Powder: Combine 1/3 cup arrowroot powder with 2/3 cup water. Whisk into the hot liquid until thickened, about 1 minute.
- For Extra Flavor: Chopped herbs like thyme, rosemary, and sage can be added at the end of cooking.
- Storing: Cool and store in an airtight container for up to 4 days.
- Freezing: Store in a resealable bag or airtight content for up to 4 months. Defrost and reheat.
Nutrition
Calories: 97kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 85mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.3mg
Recipe Link
Recipe Video