Turkey Gravy

5 from 1 vote

Just in time for Thanksgiving, learn how to make a delicious turkey gravy with this easy to follow recipe—it makes perfect gravy every time!

Cook Time10

Additional Time5

Total Time15

Course: Thanksgiving Recipes

Cuisine: American

Servings: servings (about 2 cups)

Calories: 110kcal

Pour the turkey pan drippings through a fine sieve or strainer into a fat separator or a large glass measuring cup. Allow the drippings to rest for about 5 minutes or until the fat is separated in an even layer from the broth.
If using a fat separator, pour out the broth into a separate bowl or glass measuring cup. Measure out ¼ cup of the fat and 2 cups of the broth. Discard any extra. Set both aside.
If using a glass measuring cup, use a ladle or kitchen spoon to scoop out the fat layer into a separate bowl or glass measuring cup—it doesn’t have to be perfect. Measure out ¼ cup of the fat and 2 cups of the broth. Discard any extra. Set both aside.
In a saucepan over medium heat, add the ¼ cup of fat and ¼ cup flour. Whisk together until it turns into thick lumps. Cook, stirring constantly, for 2-3 minutes, or until the mixture just begins to brown slightly.
Pour in the 2 cups of broth, whisking constantly as you pour. Whisk vigorously until all lumps disappear. Bring to a simmer and cook until just thickened enough to coat the back of a spoon—about 5 minutes. The gravy will thicken slightly as it cools.
Remove from heat, taste, and adjust seasoning. Depending on how much salt you use in your turkey roasting recipe, you might not need to add salt.

No turkey drippings? No problem. Just use ¼ cup butter in place of the turkey fat and 2 cups of chicken, turkey, or vegetable stock in place of the broth to make a shortcut gravy.
If you are a little short on the broth after separating the drippings, you can top off to 2 cups with chicken, turkey, or vegetable stock.
If you are a little short on the fay after separating the drippings, you can top off using melted butter or olive oil.
Lumps? If you didn’t quite get the lumps out after adding your broth, no problem. Just strain your gravy through a fine mesh sieve and discard the lumps. No one will know!
Too thin? Remember that gravy will thicken slightly as it cools. But if it’s still too thin, whisk together 1 tablespoon of cornstarch or arrowroot powder with ¼ cup chicken broth or water until smooth. Add to the gravy and whisk over medium heat until thickened.
Too thick? Just whisk in a couple of tablespoons of water or chicken broth, and repeat until the gravy is thin enough.
Not enough flavor? Test for seasoning first by adding more salt or pepper, but if you need more flavor, crumble in half a chicken bouillon cube and whisk until well combined.