DESCRIPTION
Get perfect turkey gravy every time with this 10 minute recipe. It’s easy and so delicious over turkey and mashed potatoes for the holidays.
Ingredients
- 7 and 1/2 Tbsp. melted fat from roast turkey*
- 7 and 1/2 Tbsp. all-purpose flour
- 5 cups drippings**
- 3/4 tsp. poultry seasoning***
- Salt
- Pepper
Instructions
- Measure the fat into a medium saucepan. Warm it over low heat.
- Whisk in the flour to form a smooth paste, called a roux. Increase the heat to medium and cook the roux while whisking continuously for 1-2 minutes.
- Take the saucepan off of the heat. Slowly drizzle in the drippings while whisking continuously to keep it smooth. Stir in the poultry seasoning.
- Set the saucepan over medium-high heat and bring it up to a boil while stirring often. Reduce the heat to a simmer. Stir it often as it simmers until it gets to the desired thickness. Remove it from the heat.
- If any liquid has accumulated under your turkey or if any liquid comes out of the turkey as you carve it, add that liquid to the gravy.****
- Taste and add salt and pepper if needed. Strain gravy through a fine mesh sieve into a bowl, if desired. This will remove any bits of meat and also any flour lumps.
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Notes
Note: If you brined your turkey, the pan drippings may be more salty than you want. If that is the case, you can use the Gravy without Drippings recipe and add in the drippings a little at a time for flavor.
*If you don’t have enough fat from the roast, use butter.
**If you don’t have 5 cups of drippings, make up the amount using unsalted chicken stock. You can also use up to 1/2 cup of dry white wine as part of the 5 cups.
***Instead of poultry seasoning, you can use equal amounts of dried thyme and dried sage.
****If this thins the gravy out too much, see above for how to thicken the gravy.