Turkey Gravy

Course Gravy, Sauce

Cuisine American, Southern

Keyword easy-turkey-gravy, southern-turkey-gravy, turkey-gravy

Prep Time 10

Cook Time 10

Servings cups

Calories 216kcal

Ingredients

4 Tbsp butter
1/2 cup all purpose flour divided use
1 32 oz container turkey or chicken stock divided use
1 tsp salt
1 tsp freshly ground black pepper
1 tsp fresh thyme
1/2-1 tsp poultry seasoning adjust to your taste
1 tsp browning sauce i.e. Kitchen Bouquet

Instructions

In a small bowl, whisk together 1/2 cup turkey stock with 1/4 cup flour until flour is dissolved. Set aside.
In a large deep skillet or saucepan, melt the butter over medium-high heat. Lower to medium heat and sprinkle with 1/4 cup flour. Whisk together until butter has absorbed the flour. Cook for 1 minute.
Whisking constantly, add the turkey stock gradually until fully blended. Whisk in turkey stock-flour mixture in a steady stream. Add salt, pepper, poultry seasoning and browning sauce.
Increase the heat to medium-high whisking constantly, bring to a boil. Immediately lower the heat to simmer. Simmer for 5 minutes until thickened, stirring occasionally.
Add fresh thyme, stir to combine. Serve immediately drizzled over turkey, mashed potatoes, cornbread dressing or stuffing or set aside to cool.
After cooled, place into an airtight container and chill. Gravy can be made up to 2 days in advance.
Reheating Turkey Gravy: Place into a saucepan on the stove over low heat. Skim the fat from turkey pan drippings. Add pan drippings 1 Tbsp at a time to thin gravy. Repeat until your desired thickness is reached. Serve warm garnished with additional pepper and thyme, if desired.
How Do You Make Turkey Gravy Using Pan Drippings? You can use this same recipe to make gravy from the turkey pan drippings in the same amount.
To do so, skim the fat and strain the pan drippings after baking the turkey.
Use additional chicken stock, if needed, to equal the 32 ounces needed then proceed with the recipe as written.
Adjust the seasonings to your taste according to how your baked turkey was seasoned.

Notes

Kitchen Bouquet Browning Sauce - Kitchen Bouquet is a brand that has been around for eons, it's tried and true. It will lend a beautiful color plus enhance the flavor of the turkey gravy. It's important for this recipe since we're beginning without drippings, don't skip it.

Stock - If you're unable to find turkey stock at your local market, no worries you can use chicken stock instead. Stock is more flavorful than plain broth and will give a more full bodied flavor to the gravy.

Brown the Butter - When melting the butter, I like to let it brown ever so slightly to bring out the nutty flavor of the milk solids to add depth of flavor. Be careful when doing this, and give it your full attention so the butter doesn't burn.

Flour - I have found that dividing the flour in this recipe helps prevent clumps, hence the reason it's added separately. Half is used for the thickening mixture and half is used to make the roux.

Giblet Gravy - When reheating on the big day, you can add the giblets, fully cooked liver, boiled eggs or a small amount of chopped turkey to the gravy prior to serving. Customize the flavor to make it your own perfect gravy.

Homemade Stock - If you're one to make your own stock, I highly recommend seasoning it with carrots, onion and celery for optimum flavor. Stock is not only terrific for making this gravy, but you can also use it for soups, stews and casseroles. You'll need 4 cups of liquid for this gravy recipe.

How Do You Get Lumps Out of Gravy? The best thing to do is press the gravy through a fine mesh sieve to remove the lumps. You may have to repeat the process a couple of times until its smooth.

Fresh Herbs - You could change the flavor profile to align with the seasonings you're using to season your turkey. Common aromatics like sage, parsley, rosemary and thyme will all work well.

Nutrition