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Rich, creamy, too It’s ready in minutesthis turkey gravy is pure Holiday comfort. Once you pour it over your turkey and mashed potatoes, you’ll never skip making it from scratch.
The secret to getting turkey gravy
- Real taste: Made with pan flavored turkey drippings for that deep, roasted turkey flavor you can’t get from the package.
- Smooth texture: My Classic Roux technique makes it completely free and clean every time.
- Easy and customizable: Works with or without drippings. Just use Turkey Stock of the same flavor, homemade.
Homemade Turkey Gravy Ingredients
- Cornstarch or flour? Substitute cornstarch for your flour if desired. Mix equal parts cornstarch and water.
- Customize: This gravy can be customized with fresh herbs or a splash of wine.
- No drippings? No problem. Use Turkey stock or broth to taste, then add flour or cornstarch to thicken, and follow the same steps. Your gravy will still taste amazing!
How to make turkey gvy from scratch
Making homemade gravy couldn’t be easier. Just a few ingredients and a few steps to follow before you can whip up this gravy on top of all of this thanksgiving! Or make my giblet gravy with a delicious twist full of flavor!
- Deglaze Pan: Add 1 chicken broth to the roasting pan with the pan drippings. Leave the heat on medium-high to brown, using a whisk or wooden spoon to scrape up all the browned bits from the pan. Skim off any large pieces of fat.
- Growing: Whisk in the flour, then continue whisking until the lumps are dissolved and the gravy is done. Add an additional ½-1 cup of chicken broth to reach your desired consistency, then salt and pepper your turkey gravy to taste.
Alyssa’s Pro tip
Smooth Gravy: For a smooth gravy, scrape off the pan drippings. Whisking your gravy is the key step to achieving a smooth texture. If you want to grow it, pour it through a sieve before serving.
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Whisk in 1 cup of 1 ½-2 cups chicken broth in a frying pan, with PAN DRIPPLINGs from 12-14 Pound Turkeyand heat over medium-high heat to make them. Use a whisk or a wooden spoon to scrape up all the browned bits from the pan, and skim any large pieces of fat.
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Whisk in ¼ cup all-purpose flourand continue to stir until the lumps are dissolved and the gravy is done. Add another ½ – 1 cup of chicken broth to achieve desired thickness. The period with salt and pepper to taste.
Saving and updating the rest
- Refrigerator: Store in an airtight container for 3-4 days.
- Snow: Snow: Transfer to an airtight container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Undo: Warm on the stove over medium heat, or microwave on 30-second heat until heated through.
Calories: What you recordedokCarbohydrates: 2PicturesProteins: 1PicturesOil: 0.1PicturesSaturated fats: 0.01PicturesPolyunsaturated Fats: 0.01PicturesMonounsaturated Fats: 0.01PicturesCholesterol: 1something else is hiddenSodium: 145something else is hiddenPotassium: What is trustedsomething else is hiddenFiber: 0.1PicturesSugar: 0.2PicturesVitamin A: 1The towerCalcium: 2something else is hiddenInstrument: 0.1something else is hidden
Nutritional information is automatically calculated, so it should only be used as an estimate.
More must be done for the holidays
Getting ready for your holiday meal? Don’t forget the sides! Try these favorites: Green Bean Casserole, sweet potatoes, or an easy filling.
