Turkey Gravy – Simply The Best!!
Are you afraid to attempt to make gravy when roasting a turkey? It was something that intimidated me for years. I would always find someone else in the family to make the gravy. No idea why as it really is easy to make!! I can now say this is my Turkey Gravy – Simply The Best!! And you can now make it too.
It is very easy to make turkey gravy once you know some basics. The homemade gravy that I make is rich and flavorful with just the right thickness to float onto your mashed potatoes, stuffing and turkey!! Simply the best!!
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I have included this gravy in my Roast Turkey 101 post but thought I would share it separately as some people just might need help with the gravy as I did. I can’t be alone in the turkey gravy intimidation category, can I?!!
How to Make Turkey Gravy with Giblets
To make turkey gravy with the giblets from scratch you first need to make a stock. I always make a turkey stock while the turkey cooks to use for the gravy and usually I have a cup or two left over that I freeze to use where needed instead of chicken broth.
To make your own stock is very inexpensive compared to a store bought stock and in my opinion so much better.
I fill a medium-sized pot with water to halfway and add the neck and giblets. Top those with roughly chopped onion, carrots, and celery. Place this on the stove to simmer while the turkey roasts.
Now that is easy, let’s continue!!
How to Make Turkey Gravy
How do you separate turkey fat from drippings? Once the turkey is done and resting, pour the turkey drippings and browned bits from the roasting pan into a gravy separator using a wooden spoon. The fat will rise to the top.
This is an invaluable item for making the best gravy and other sauces, just used it last night with braised beef ribs!!
You pour out all the lovely drippings and then stop at the fat. Strain the veggies and giblets from the broth and set aside 2 cups of broth.
Melt 4 Tbsp. butter into a medium saucepan over medium heat. Whisk in 5 Tbsp. flour, cook and stir for 1 min. Slowly add in the pan drippings while whisking and stop before the fat starts to come out of the separator.
Whisk in the 2 cups of hot turkey broth. Season with salt and pepper and bring up to a simmer to thicken. Sometimes I add in a Tbsp. or two of sherry but that is optional.
That’s it, the perfect gravy, rich, flavorful, smooth and lots of it. If you have a huge crowd I also do a little trick of adding in a package or two of packaged gravy. No one will ever know and it is a great trick to get even more!!
The same goes for the next day if you only have a bit of gravy left. Amp it up with a turkey packaged gravy and you are ready to roll again.
Some people ask can you freeze turkey gravy? You sure can! As long as it is not a cream-based gravy it can be frozen. Cream or milk gravies tend to separate and not work well when thawed.
A turkey gravy should last up to 4 months frozen.
How to make Turkey Gravy Without Drippings
To make turkey gravy without the drippings is also easy to do. This can be done when you are doing a different kind of turkey like deep frying or turkey pieces or a spatchcocked turkey.
You do still want to use the giblets and neck so ask the butcher for those if they aren’t coming with your turkey. Just follow this simple RECIPE.
Your gravy will be much lighter in color when you don’t have the drippings. You can darken it up with adding some packaged gravy to this also.
Rich Turkey Gravy
This turkey gravy recipe will have everyone raving as it is rich and flavorful. The addition of the sherry is nice at times as it adds to the depth of the gravy; I do love to add it when we smoke a turkey.
The drippings from our smoked turkey are saltier and it seems to marry so nicely with that.
The recommended serving is 1/4 cup per person. Some may want to bring that up to 1/2 cup.
The key to any recipe is to taste and adjust to your preference. Then you can call it your own and be proud to serve it! Happy Holidays everyone!!
Turkey Gravy – Simply The Best!! Recipe
- 10 oz. drippings from pan or more if you have them, adjust the flour/butter if you have a lot (1 Tbsp per cup)
- 4 Tbsp. butter
- 5 Tbsp. flour
- 2 cups homemade turkey broth (see below)
- Salt and pepper to taste
- 1-2 Tbsp. sherry, optional
Homemade Turkey Broth
- Neck and giblets
- 2 carrots, roughly chopped
- 1 onion, roughly chopped
- 1 stalk celery, roughly chopped
While the turkey cooks, fill a medium-sized pot with water to halfway and add the neck and giblets. Top with roughly chopped onion, carrots, and celery. Place this on the stove to simmer while the turkey roasts. This will be used later for the gravy.
Pour the drippings into a gravy separator. This is an invaluable item for making the best gravy. You pour out all the lovely drippings and then stop at the fat. Strain the veggies and giblets from the broth and set aside 2 cups of broth.
Melt 4 Tbsp. of butter into a medium pan. Whisk in 5 Tbsp. flour, cook and stir for 1 min. Slowly add in the pan drippings while whisking and stop before the fat starts to come out of the separator.
Whisk in the 2 cups of hot turkey broth. Season with salt and pepper and bring up to a simmer to thicken while whisking. Sometimes I add in a Tbsp. or two of sherry but that is optional.
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Amount Per Serving:Calories: 164Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 249mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 5g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.