Original Post: https://www.sweetandsavorybyshinee.com/turkey-gravy/
Best Homemade Turkey Gravy Recipe
Servings: 6 servings
Yields: 3 cups of gravy
Calories: 484kcal
Sharing tips and tricks for insanely flavorful, turkey gravy recipe from scratch. Once you make our recipe, you'll never make gravy any other way, because it's so easy and decadent in flavor.
Print Recipe
Ingredients
- ½-1 cup pan drippings Note 1
- ¼ cup (55 g) butter salted or unsalted Note 2
- ¼ cup (30 g) all-purpose flour
- 2 cups (720 ml) low sodium chicken stock cold Note 3
- Salt and pepper if needed
- 1-2 tablespoons lemon juice, white wine, or balsamic vinegar optional Note 4
Instructions
- Pour the turkey drippings into a fat separator through a fine mesh strainer. Set aside.
- In a medium saucepan (2qt), melt the butter (or bacon fat) over medium high heat.
- Add flour and roast the flour, stirring constantly, until golden brown with nutty aroma, about 2 minutes. (Note: It's so easy to burn the roux, because it literally takes seconds from perfectly nutty to burning. So don't get distracted here.)
- Slowly pour in cold chicken stock, while stirring vigorously.
- Then add the pan drippings, leaving the layer of fat in the cup.
- Bring it to a boil, and then reduce heat to medium.
- Simmer until desired thickness is reached, whisking occasionally, about 10 minutes. Keep in mind, gravy also thickens as it cools.
- Add salt and pepper, if needed. Keep in mind that the flavor and level of saltiness will greatly depend heavily on your pan drippings. TIP: If you feel your gravy is lacking something, add a touch of acid, such as lemon juice, white wine, or balsamic vinegar. (P.S. You won't have this problem if you made my champagne turkey. The dripping is so flavorful and tangy!)
Notes
Note 1: If you're making my champagne turkey, I suggest adding about 5oz of pan drippings first, and then add more to taste. Read the details in the post above.
Note 2: You can use salted or unsalted butter. Sometimes I even like to use bacon fat in place of butter for richer flavor.
Note 3: Use cold chicken stock to add to hot roux to prevent clumping.
Note 4: If your gravy lacks something, try adding something acidic to give it a wow factor before adding more salt. Often times, the gravy doesn't need more salt. That's why my champagne turkey dripping make the best gravy!
Make-Ahead Note: The gravy can be made up to 5 days in advance. Obviously, you won't have pan drippings yet, but you can make the gravy without it. And add the pan drippings when you reheat the gravy on Thanksgiving day.
Storing Tips:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze cooled gravy for up to 3 months. Keep in mind that you can only freeze and thaw gravy once. So, I recommend pouring it into an ice cube tray and freezing the cubes until solid before transferring them to a sealable bag. Then you can pull out a few cubes as needed to prevent waste.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze cooled gravy for up to 3 months. Keep in mind that you can only freeze and thaw gravy once. So, I recommend pouring it into an ice cube tray and freezing the cubes until solid before transferring them to a sealable bag. Then you can pull out a few cubes as needed to prevent waste.
Nutrition
Servings: 1 serving
Calories: 484kcal
Carbohydrates: 8g
Protein: 4g
Fat: 48g
Sugar: 2g
Sodium: 292mg
