Turkey Gravy
Turkey Gravy is far better when made from scratch – don’t think that packet or store-bought jar is worth its weight in salt. This recipe will make a silky smooth, rich and flavorful gravy with a nutty aroma that will make your mouth water. Making your own turkey gravy might sound like a daunting task, but it’s really not that difficult. Plus, if you follow my Perfect Thanksgiving Turkey recipe, you can use the trimmings to make the stock. It’s easy and delicious – give it a try for your next Thanksgiving dinner!
Turkey Gravy
Turkey Gravy that’s silky smooth, rich and flavorful with a nutty aroma that will make your mouth water! Try this recipe next Thanksgiving!
- Prep Time30 min
- Cook Time1 hr
- Total Time1 hr 30 min
- Yield4
- Serving SizeCups
Ingredients
Turkey Stock
- 2-3 quarts cold water
- Turkey Trimmings & Bones
- 2 Medium Carrots, roughly chopped
- 2 Stalks Celery, roughly chopped
- 2 Medium Onions, quartered w/ skins
- 1 Bulb Garlic, cut in half
- 1-2 Large Bay Leaves
- Herbs such as rosemary or thyme, as desired
Turkey Gravy
- 2 Cups Turkey Stock
- 2 Cups Turkey Drippings
- 1 Large Bay Leaf
- 2/3 Cup (3 oz./85g) Flour
- 2/3 Cup (3 oz./85g) Butter
- Salt & Pepper, to taste
- Lemon Juice, optional
- Herbs such as rosemary or thyme, optional
Method
Turkey Stock
On a sheet pan, place vegetables and turkey trimmings. Place under a broiler until everything is caramelized well. Be sure to turn everything at least once. This should take 20-30 minutes.
Empty sheet pan into a stock pot and fill with 2-3 quarts of water along with the bay leaf and herbs.
Place on burner and bring to a boil, then reduce to a simmer. Let simmer 8-12 hours, or until reduced by at least half.
Strain out vegetables and turkey trimmings, then pass the stock through a fine mesh sieve to remove any remaining particulates. You can store this turkey stock to keep it on hand in quart mason jars until you’re ready to make your gravy.
Turkey Gravy
Once your turkey is done roasting, add about 2 cups of water to your roasting or sheet pan with the turkey drippings on it. Using a whisk or spatula, scrape up all the bits from the pan and set aside.
Add butter to a pan over medium-high heat and allow to melt. Add flour and continuously stir until a rich brown color develops. This could take 20- 30 minutes.
While whisking constantly to avoid lumps, pour in the 2 cups of turkey drippings, followed by the 2 cups of turkey broth. At this point, you can reinforce the gravy with herbs if you wish.
Bring to a boil, then reduce to a simmer. The gravy won’t be fully thickened until it comes to a boil. If your gravy is too thin, you can allow it to reduce at a simmer until your desired thickness. If you don’t have the time, you can also use a cornstarch slurry to thicken it up. When you’re ready to serve, strain through a fine-mesh sieve.
Just before serving, taste for salt and pepper. It’s always nice to add the juice of half a lemon to the gravy to brighten it up a little bit.
Pro tip: If you need to make more stock, use 3 oz. Flour & 3 oz. Butter for each quart of stock to thicken.
