Mary KellyTurkey gravy – the unsung hero of the Thanksgiving table or any gathering that features the grand bird. As I sat at my family’s dinner table last year, a smile crept across my face when I watched my uncle ladle gravy over his mashed potatoes.
There’s just something magical about the way those rich, drippy streaks of brown sauce integrate into fluffy, buttery potatoes. And the beauty of it?
You don’t need to go to culinary school to nail the perfect turkey gravy. With a few ingredients and a little patience, you can create something that sings with flavors.
At its core, turkey gravy is a savory sauce made from the drippings left in the roasting pan after cooking a turkey.
That brown goodness is packed with flavor, and when combined with flour and stock, it morphs into a velvety sauce that compliments sliced turkey, mashed potatoes, and even stuffing.
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The Ingredients
Let’s gather what you need:
– Giblets and neck of an uncooked turkey
– Drippings from roasted turkey
– 1/2 cup all-purpose flour
– 4 cups low-sodium chicken stock (or turkey or vegetable stock)
– Salt and freshly cracked black pepper, to taste
– 1 tablespoon fresh thyme, finely chopped
– 1 teaspoon garlic powder
How to Make the Best Turkey Gravy
Creating turkey gravy is an art, but it’s not complicated. Every step matters, and I’ll guide you through my favorite method.
Step 1: Gather Your Equipment
First things first, you’ll need a roasting pan or a heavy-bottomed saucepan. A whisk is a must-have for smooth gravy. Don’t forget a measuring cup, and keep a few utensils on hand to stir and taste!
Step 2: Collect the Drippings
After roasting your turkey, place it on a cutting board to rest. This is crucial! While it’s resting, carefully pour the drippings from the roasting pan into a measuring cup.
You want a good amount of flavor, but you also need to separate the fat. Let it settle for a few minutes – the fat will rise to the top.
Step 3: Make a Roux
Grab your saucepan and heat it over medium heat. Measure out about ½ cup of the fat from the drippings. If you don’t have enough, supplement it with butter to total the right amount. Once heated, sprinkle in your flour. Whisk continuously for about 3-5 minutes.
This will create a roux, which is essential for a thick gravy. You’re aiming for a slightly golden color, but don’t let it burn!
Step 4: Incorporate the Drippings
Once your roux is ready, gradually pour in the reserved turkey drippings and any additional stock while whisking. Doing this slowly will help keep it smooth—no one wants lumps in their gravy!
Step 5: Season and Flavor It Up
As the gravy simmers, add in the chopped thyme, garlic powder, and season with salt and pepper.
Keep stirring and let it simmer until it thickens. This usually takes around 5-10 minutes, but I often find myself tasting along the way to ensure it’s just right.
Step 6: Final Adjustments
As the gravy cooks, don’t hesitate to make adjustments.
Sometimes, it needs a touch more salt or a little more garlic. If it’s too thick, whisk in a tad more stock or drippings until you achieve the desired consistency.
Notes: Tips for Turkey Gravy Mastery
– Don’t Skip the Roux: This is your base for thickening the gravy.
– Use Fresh Herbs: They make a difference in flavor, so if you have them, use them!
– Strain for Smoothness: If you happen to end up with lumps, you can strain your gravy for a silky finish.
– Save Leftovers: The flavor often improves overnight, so make extra!
– Experiment: If you want to add a twist, consider some white wine or mushrooms for deeper flavors.
Storage Tips
Let the gravy cool completely before transferring it to an airtight container. It can last in the fridge for about 3-4 days or freeze for up to 3 months. Just remember to reheat slowly and stir well to bring back that creamy texture.
Nutritional Information
how to make the best turkey gravy nutrition facts
Serving Suggestions
1. Over Mashed Potatoes: Don’t underestimate the classic combo. Creamy mashed potatoes slathered with rich gravy could be the highlight of your plate.
2. On Turkey Slices: Drizzle over sliced turkey. This is, of course, the traditional use, adding moisture and flavor to each bite.
3. With Stuffing: Pour it over stuffing to elevate those flavors and make each piece more indulgent.
4. With Biscuits: Serve it as a sauce for biscuits. Trust me, it’s a game-changer at brunch.
5. In a Roast Vegetable Bowl: Use it as a drizzle over sautéed or roasted veggies. Gravy isn’t just for carbs!
What Other Substitutes Can I Use for Turkey Gravy?
1. Chicken Broth: You can easily swap turkey stock for chicken broth. This is an excellent option if you don’t have turkey stock on hand.
2. Vegetable Broth: For a vegetarian alternative. It gives a different flavor profile but can still work beautifully in gravy.
3. Coconut Milk: For a unique twist, use this instead of stock. It adds a hint of sweetness and creaminess.
4. Wine: Add a splash of white wine to deepen the flavor. Just remember to let it cook down before adding the stock!
5. Mushroom Broth: This can provide a rich, umami flavor for a unique gravy experience.
How To Make The Best Turkey Gravy
Ingredients
Equipment
Method
- First things first, you’ll need a roasting pan or a heavy-bottomed saucepan. A whisk is a must-have for smooth gravy. Don’t forget a measuring cup, and keep a few utensils on hand to stir and taste!
- After roasting your turkey, place it on a cutting board to rest. This is crucial! While it’s resting, carefully pour the drippings from the roasting pan into a measuring cup.
- You want a good amount of flavor, but you also need to separate the fat. Let it settle for a few minutes – the fat will rise to the top.
- Grab your saucepan and heat it over medium heat. Measure out about ½ cup of the fat from the drippings. If you don’t have enough, supplement it with butter to total the right amount. Once heated, sprinkle in your flour. Whisk continuously for about 3-5 minutes.
- This will create a roux, which is essential for a thick gravy. You’re aiming for a slightly golden color, but don’t let it burn!
- Once your roux is ready, gradually pour in the reserved turkey drippings and any additional stock while whisking. Doing this slowly will help keep it smooth—no one wants lumps in their gravy!
- As the gravy simmers, add in the chopped thyme, garlic powder, and season with salt and pepper.
- Keep stirring and let it simmer until it thickens. This usually takes around 5-10 minutes, but I often find myself tasting along the way to ensure it’s just right.
- As the gravy cooks, don’t hesitate to make adjustments.
- Sometimes, it needs a touch more salt or a little more garlic. If it’s too thick, whisk in a tad more stock or drippings until you achieve the desired consistency.
Nutrition
Video
Notes
– Use Fresh Herbs: They make a difference in flavor, so if you have them, use them!
– Strain for Smoothness: If you happen to end up with lumps, you can strain your gravy for a silky finish.
– Save Leftovers: The flavor often improves overnight, so make extra!
– Experiment: If you want to add a twist, consider some white wine or mushrooms for deeper flavors.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I make turkey gravy ahead of time? Yes, you can make it a day ahead. In fact, many say it tastes even better the next day. Just reheat slowly and stir.
Yes, you can make it a day ahead. In fact, many say it tastes even better the next day. Just reheat slowly and stir.
2. What if my gravy is too thin?
If it doesn’t thicken up as you want, create a slurry with equal parts flour and water, then whisk that in and let it cook for a few more minutes.
3. How long can I refrigerate gravy?
Homemade turkey gravy can be kept in the fridge for up to four days. If you have leftovers, they make for great turkey sandwiches later.
4. Can gravy be frozen?
Absolutely! Just make sure to leave a little space in your container. It can last up to three months in the freezer.
5. What do I do if my gravy tastes too salty?
If it’s too salty, try adding a diced potato while it simmers, which can absorb some saltiness. Remove the potato after 10-15 minutes, and you should taste a difference.
1. Can I make turkey gravy ahead of time?
Yes, you can make it a day ahead. In fact, many say it tastes even better the next day. Just reheat slowly and stir.
2. What if my gravy is too thin?
If it doesn’t thicken up as you want, create a slurry with equal parts flour and water, then whisk that in and let it cook for a few more minutes.
3. How long can I refrigerate gravy?
Homemade turkey gravy can be kept in the fridge for up to four days. If you have leftovers, they make for great turkey sandwiches later.
4. Can gravy be frozen?
Absolutely! Just make sure to leave a little space in your container. It can last up to three months in the freezer.
5. What do I do if my gravy tastes too salty?
If it’s too salty, try adding a diced potato while it simmers, which can absorb some saltiness. Remove the potato after 10-15 minutes, and you should taste a difference.
Conclusion
Making turkey gravy is not only about the ingredients. It’s about the memories created around the dinner table and the joy of sharing good food with loved ones. This recipe captures that spirit, offering a rich and flavorful sauce that enhances your meals.
So next holiday season or any day you find a turkey in your kitchen, remember this guide. Each step brings you closer to a delightful culinary experience. Happy cooking!
