Homemade Turkey Gravy for Thanksgiving
Ingredients
- 1/4 –1/2 cup 60–120 ml turkey drippings (fat and browned bits from roasting pan)
- 1/4 cup 57 g unsalted butter (if additional fat is needed)
- 1/4 cup 30 g all-purpose flour
- 4 –6 cups 960–1440 ml turkey or chicken stock, warmed
- Salt and freshly ground black pepper to taste
- Optional: 1–2 tablespoons Worcestershire sauce or soy sauce for umami
- Optional: 1 sprig fresh thyme or sage remove before serving
- Optional: Giblet stock simmer giblets and neck in 4 cups water for 1–2 hours, then strain
Instructions
- Collect drippings: After removing roast turkey from the pan, pour off all but 1/4–1/2 cup of fat from the roasting pan (add butter if needed to reach 1/4 cup total fat). Place the pan on the stovetop over medium heat.
- Deglaze the pan: Pour 1–2 cups of warm stock into the pan. Use a wooden spoon or spatula to scrape up the browned bits (fond) from the bottom and sides. Simmer for 2–3 minutes to dissolve the fond completely. Strain through a fine-mesh sieve into a bowl, pressing on solids. Discard solids.
- Make the roux: In a large saucepan, melt 1/4 cup of butter over medium heat. Sprinkle in flour and whisk constantly for 2–3 minutes until the mixture turns light golden (this cooks out the raw flour taste).
- Whisk in stock: Gradually whisk in 4 cups of warm turkey stock (including the deglazed liquid), adding 1 cup at a time. Whisk vigorously after each addition to prevent lumps.
- Simmer and thicken: Bring the mixture to a gentle simmer, continuing to whisk until it thickens (about 5–7 minutes). For thicker gravy, simmer longer or add a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water).
- Season: Remove from heat. Season with salt, pepper, and Worcestershire or soy sauce if using. Add a sprig of thyme or sage for 5 minutes, then remove.
- Strain and serve: Strain through a fine-mesh sieve into a gravy boat or serving bowl for smoothness. Serve immediately over turkey, mashed potatoes, or stuffing.
Notes
No drippings? Use 1/4 cup butter and enhance stock with 1–2 tablespoons soy sauce or Worcestershire.
Gluten-free: Substitute flour with cornstarch slurry (3 tablespoons cornstarch mixed with 3 tablespoons cold water).
Giblet gravy: Simmer chopped giblets and neck in stock for 1–2 hours. Strain and use stock in gravy. Fold finely chopped cooked giblets into finished gravy.
Make-ahead: Prepare up to 2 days in advance. Reheat gently on the stovetop, adding stock as needed.
Freezing: Freeze for up to 3 months. Thaw overnight before reheating.
Nutrition Information (per serving, based on 16 servings, 1/4 cup each)
Calories: ~45 Total Fat: 3.5 g Saturated Fat: 2 g Cholesterol: 10 mg Sodium: ~180 mg Total Carbohydrates: 2 g Dietary Fiber: 0 g Sugars: 0 g Protein: 1 g Nutrition values are estimates and may vary based on
Calories: ~45 Total Fat: 3.5 g Saturated Fat: 2 g Cholesterol: 10 mg Sodium: ~180 mg Total Carbohydrates: 2 g Dietary Fiber: 0 g Sugars: 0 g Protein: 1 g Nutrition values are estimates and may vary based on