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!

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Turkey Gravy Recipe

Yield: About 2 1/2 cups

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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.

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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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