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Turkey Gravy

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This rich and flavorful turkey gravy is the perfect complement to your Thanksgiving or holiday turkey. Made with pan drippings, stock, and a roux, it’s a smooth and savory sauce that ties your meal together.

Ingredients

Scale
  • 1/4 cup turkey drippings (from roasted turkey)
  • 1/4 cup all-purpose flour
  • 2–3 cups turkey or chicken stock (preferably homemade or low-sodium)
  • 1/4 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/2 tsp fresh thyme or 1/4 tsp dried thyme (optional)
  • 1 tbsp butter (optional, for extra richness)

Instructions

  1. Collect the Drippings:
    • After roasting your turkey, pour the drippings from the pan into a fat separator or a bowl. Let the fat rise to the top, then skim off the fat, reserving about 1/4 cup. If you don’t have enough drippings, supplement with butter.
  2. Make a Roux:
    • In a medium saucepan, heat the reserved drippings (or butter) over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture turns a light golden color.
  3. Add the Stock:
    • Gradually whisk in 2 cups of turkey or chicken stock, ensuring no lumps form. Bring the mixture to a gentle simmer.
  4. Season and Simmer:
    • Stir in salt, pepper, and thyme (if using). Simmer for 5–7 minutes, stirring occasionally, until the gravy thickens to your desired consistency. Add more stock if the gravy is too thick.
  5. Finish the Gravy:
    • For extra richness, stir in a tablespoon of butter before serving. Taste and adjust the seasoning as needed.
  6. Serve:
    • Strain the gravy through a fine-mesh sieve for an ultra-smooth texture, if desired. Serve hot over turkey, mashed potatoes, or stuffing.

Notes

  • If you’re making the gravy ahead of time, reheat it gently over low heat and add a splash of stock or water to loosen it if needed.
  • For a deeper flavor, use browned bits from the bottom of the turkey roasting pan (deglazed with a splash of stock or white wine).

Find it online: https://recipe.ukfinda.com/turkey-gravy/