Turkey Gravy

About the Recipe

This gravy is so delicious and captures the flavors of Thanksgiving and roasted turkey. For gravy lovers, a great gravy is a must. I’m one of those gravy lovers and look forward to making this gravy for dinner.

The flavor of the should be the prominent flavor, and this flavor comes from the turkey fat and drippings from the turkey at the bottom of your roasting pan.

Variations

You can add additional herbs if you’d like. But when you are making gravy from the drippings of the roasted turkey, you pretty much have most of everything. The only thing you might need to adjust is the black pepper. I like the black pepper to be present but not the star of the show. It should be in more of a supporting role.

Equipment Needed

To help make this recipe easier, you will need a few tools in your kitchen. I have listed them below with links where you can purchase them online.

• Fat separator
• 3 Qt pot
• Gravy boat
• Ladle
• Strainer

Turkey Gravy

Victor

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Brunch, dinner, Dips and Sauces, Lunch

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 5 tbsp Fat Separated from the roast turkey drippings
• 4 tbsp Flour All purpose
• 2 cup Turkey Drippings Separated and strained from the fat
• 2 cup Chicken Stock Low Sodium
• 1 tbsp Butter Unsalted
• .25 tsp Black Pepper Ground

Instructions

 

• Strain the drippings from roasting the turkey. 

  Use a  fat separator to separate the turkey fat from the broth.  You will need the fat and both but separately.

  Fat is used to make the roux.

  The broth is used to make the gravy, however, if you brine the turkey, this juice will be very salty.  Be sure to add a little water to the broth until you get the desired salt level.  

  In a 3-quart saucepan, heat turkey fat until all moisture has simmered out on medium heat. 

  Add the flour and cook the roux for 4 minutes while whisking.

  Remove the pot from the heat, add the chicken stock and dripping broth and whisk quickly until all the roux is completely dissolved into the prepared juice.

  Bring to a low boil while whisking and cook for about 5 minutes until gravy is thick enough.

  Before serving, add the butter, whisk one last time to melt the butter, then transfer to a gravy boat with a ladle.

  Serve immediately.

  Put it on everything.  You’ll be glad you did.

Tried this recipe?Let us know how it was!