Turkey Gravy Recipe
Homemade Turkey Gravy is a necessity for a turkey and it is much easier to make than you think.
Turkey and gravy go together like ebony and ivory … like cookies and milk … like Danny and Sandy … like rama lama lama ke ding a de dinga a dong. Okay, I’ll stop.
For the record, I could go on forever. I could. Really.
Anyway, if you missed the Mayonnaise Roasted Turkey post, be sure to check it out, because it’s the thing to do, and I use the drippings from that for this gravy recipe. As with most things in life, everyone seems to find their way to what works for them. This is how I make turkey gravy. Again, like the turkey, it’s basic, so adjust seasonings to your liking.Begin with the drippings, celery and onion leftover from the roasted turkey. I make the gravy right in the roasting pan stovetop over two eyes. Transfer to a smaller pan for space if needed.
Skim off most of the fat, but not all of it. You’ll need some for goodness. Simmer for about 10-15 minutes, stirring occasionally. Then using a slotted spoon, remove celery, onion, and any large pieces of drippings. Continue to simmer.
I use flour for a thickener. Before adding it to the gravy, I like to mix it well with a little cold chicken broth or water. A small mason jar with a lid to shake things up works mighty fine. Add the flour and liquid to the jar, close it up tight, and shake it, shake it, shake it well. Use a small whisk or fork to break up any clumps.
Whisk the flour mixture into the drippings until smooth.
Lower temperature, add salt and pepper, and any other seasonings to taste. Whisk well before transferring to serving dish.
Enjoy over turkey, stuffing, potatoes, rice, rolls, beans…you know the drill.
Happy Thanksgiving!
Turkey Gravy Recipe
Turkey and gravy go together like ebony and ivory...like cookies and milk...like Danny and Sandy...like rama lama lama ke ding a de dinga a dong.
Ingredients
- drippings from 12-14 pound Roasted Turkey
- 1/4 cup flour
- 1/4 cup chicken broth or water
- salt and pepper to taste
- optional: other herbs, seasonings to taste
Instructions
Skim off most of the fat. Simmer for about 10-15 minutes stovetop, stirring occasionally. Use a slotted spoon to remove celery, onion, and any large pieces of drippings. Continue to simmer.
Combine flour and broth or water in a small mason jar with a lid; shake it up to combine. Gradually whisk in the flour/liquid mixture into the drippings until smooth. Lower temperature.
Add salt and pepper, and any other seasonings to taste. Whisk well before transferring to serving dish.
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LOL…seriously! Okay reading this tonight is just not fair and you know why 😉 Gosh that looks yummy! I am off to complete the torture and check out the Mayo Turkey. xoxo
Perfect tutorial. Thanks Amy!
It looks wonderful. I can tell already you’re going to have a great Thanksgiving!
i think i’ll just skip Thanksgiving here at my house and head on down to yours . . .
How delightfully simple! Looks so yummy, too!
I did not make the gravy, but we just dipped our meat slices in the pan drippings. OH MY!!! It was good and my mouth is even watering as I type this. I will try making the gravy next time.
Moe
Something else you can do (especially if your gravy is “too rich” or you get bored of it after a while) is to add a little left-over coffee to it – just a splash. It gives it a much darker color, and adds a nice, sharp taste to it. You don’t want to put to much in…try it with a little bit at a time (to taste). – Mom’s secret gravy ingredient.
Oooh … Thanks George!
I’ve never heard of that, but I may have to test that out this Thanksgiving.
When cooking the turkey, we’ve gotten a lot of variance in the amount of drippings. It would have been good to give the measurement of drippings (and stock if needed).
I made this & for the first time making homemade gravy was simple & turned out right! Thanks for sharing!
This makes a small amount of gravy. What would the recipe be if I were cooking for 20 people?
This is the whole reason I read the comments. How do I double or triple the recipe?
Looks amazing! Makes even more hungry for Thanksgiving dinner!
This gravy looks amazing. Where did you get your white dishes and what brand are they? Love them!!
Hey Laura,
I think I found the plates at Target about 7 years ago and serving pieces to match at Ballard Design? Maybe?
Can I sub conrstarch for the gravy? If so, the same about as flour?
Thanks, looks sooooo yummmy and can’t wait to try it for Thanksgiving!!!! 🙂
Yes. Just do a little at a time until it reaches your desired consistency.
I’m doing a ham, so can use drippings from ham for gravy? Help!
Sounds absolutely delish. Can’t wait to try both.
Just make sure you cook the flour mixture at least 5 minutes. I learned that from a cooking show. But you all probably knew that
How do you double or triple this recipe? Curious about measurements of the drippings as well. Looking to make a small 6-10 lb turkey so may not get as much drippings but definitely want a lot of gravy!😊
I would use more chicken or turkey stock to extend the recipe, adding a little more liquid as you go. If it gets too thin you can add flour little by little to thicken back up. Adjust seasonings to taste.