Homemade Turkey Gravy
17 min
|
easy
Recipe by Eunice
Introduction
No bland gravy allowed in my kitchen; this homemade turkey gravy is velvety, boldly seasoned, and totally doable without drippings, so you get real flavor fast.
Perfect for Thanksgiving, Friendsgiving, or drowning weeknight mashed potatoes, it leans on a butter roux and chicken stock for a smooth, make-ahead sauce with garlic, onion, poultry seasoning, and that peppery kick.
Ingredients (6 servings)
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Ingredients
- ¼ cup unsalted butter unsalted butter 2 oz
- ¼ cup all-purpose flour all-purpose flour 0.07 lb
- 2 cups chicken stock chicken stock 16 fl oz
- ¼ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ tsp poultry seasoning poultry seasoning 0.03 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
How to Make Homemade Turkey Gravy
-
Warm the stock
Bring the chicken stock to a gentle simmer in a small pot so it blends into the roux without shocking it.
-
Make a blonde roux
Melt the butter in a saucepan over medium heat, then whisk in the flour until smooth.
Cook, whisking constantly, for 3 to 4 minutes until the roux smells nutty and looks pale golden, not brown.
-
Whisk in stock gradually
Slowly stream in about one third of the hot stock while whisking until smooth, then add the rest in two additions, whisking each time until fully combined.
-
Season and simmer
Whisk in the salt, black pepper, poultry seasoning, garlic powder, and onion powder.
Simmer on medium low for 6 to 8 minutes, whisking occasionally, until thickened and the raw flour taste is gone.
-
Optional drippings boost
If you have turkey pan drippings, skim fat, deglaze the roasting pan with a splash of hot stock, scrape up the browned bits, strain, and whisk into the gravy.
Taste before adding more salt because drippings bring extra savory punch.
-
Adjust texture and finish
If too thick, whisk in warm stock a splash at a time, and if too thin, simmer a few minutes more until it coats the back of a spoon.
Taste and adjust salt and pepper until it sings, then keep warm on low or in a thermos until serving.
Substitutions
- All-purpose flour -> cornstarch slurry (gluten-free)
- Skip the roux and thicken at the end with 1.5 tablespoons cornstarch whisked into 3 tablespoons cold stock for each 2 cups gravy, which yields a clear, glossy finish and clean flavor.
- Butter -> turkey fat or ghee
- Use 1:1 turkey fat skimmed from drippings or ghee for a richer, roasty backbone and a dairy-free or lactose-friendly option that stays aromatic.
- Chicken stock -> turkey drippings plus water
- Combine strained drippings with water to reach 2 cups for an amped up turkey flavor and a deeper color without relying on bouillon.
Tips
- Control roux color
- Stop at blonde for classic holiday gravy that is silky and not heavy, since a darker roux brings toastier notes but less thickening power.
- Keep everything hot
- Hot stock whisked into a hot roux emulsifies fast and prevents lumps, so do not add cold liquid to a sizzling pan.
- Deglaze for depth
- A quick scrape of the roasting pan with hot stock lifts caramelized fond that turns a simple gravy into a showoff, just strain before adding.
- Season late and smart
- Salt concentrates as gravy reduces, so taste near the end and balance with black pepper and a pinch of poultry seasoning rather than dumping salt early.
- Strain for silk
- Run finished gravy through a fine mesh strainer for restaurant smoothness that coats everything evenly and looks polished on the table.
- Make ahead like a pro
- Reheat gently over low with a splash of stock while whisking, and finish with a small knob of butter or a teaspoon of olive oil for fresh gloss.
Nutrition Facts *
| Energy | 115 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 8 | g |
| Carbohydrates | 9 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I fix lumpy gravy?
- Whisk hard off the heat to break small lumps, then strain through a fine mesh sieve, and if needed blend briefly with an immersion blender in short bursts.
- My gravy is too thin, what now?
- Simmer uncovered for a few minutes to reduce, or whisk 1 teaspoon cornstarch into 2 teaspoons cold stock and add in small amounts while simmering until it lightly coats a spoon.
- What if it gets too thick?
- Whisk in hot stock a splash at a time until it loosens to your ideal nappe, then retaste for salt and pepper.
- I oversalted the gravy, can I save it?
- Whisk in unsalted stock to dilute then reduce slightly, or add a spoon of unsalted mashed potatoes to mellow the salt and strain.
- Why does my gravy taste flat?
- You likely need more salt and pepper, plus time; simmer a few extra minutes to develop flavor, or add a few drops of soy sauce or a pinch of bouillon for umami.
- How do I keep gravy warm without breaking it?
- Hold it just below a simmer on the lowest burner or in a preheated thermos, and whisk before serving to bring back that silky sheen.
Serving Suggestions
For a little swagger, stir in a spoon of dry sherry or Marsala at the end and finish with a grind of black pepper for a glossy, aromatic gravy that plays nice with turkey, stuffing, and garlicky mash.
If you want a Bronx twist, whisk in a teaspoon of sofrito or a couple drops of fish sauce for layered savory depth that makes even leftover sandwiches taste like a victory lap.
More pairings:
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