We’ve shown you how to make a mean turkey, creamy mashed potatoes and now you need the rich gravy to compliment both. Making gravy is incredibly simple and fast. There are many ways to make a creamy gravy, but for this post I’ll focus on making gravy from turkey drippings. Just what would be expected at a Thanksgiving dinner!
In my family we grew up on Sunday pot roast with mashed potatoes and gravy and homemade rolls. The gravy was always my favorite part. Well maybe the rolls were but the rolls dipped in gravy was my favorite! Mom knew how to make gravy just right. As we got older making the gravy became one of the dinner cooking contributions we were assigned.
In a home kitchen you just kind of do things with out measurements or instructions, just a basic outline of what to do and then adapt to what you want for the dinner. So here is very roughly how it is done..
Take the roast out of the roasting pan and place it on the stove top. Turn on the heat to med/high and begin to heat drippings/broth. If there isn’t much liquid left after roasting, add some chicken broth to the pan. In a separate bowl whisk some flour with water and slowly pour into pan while whisking quickly. Turn up heat continue whisking and broth will begin boil and thicken. If it is not thick enough add more flour and water mixture. When thick remove from heat. Salt and season to taste! Seriously that easy!
To avoid clumpy gravy, whisk flour in water before adding it to the liquid. Slowly add in the flour/water mixture while whisking vigorously. The other thing to remember, is add the flour mixture before the drippings are boiling! We add them while it is beginning to heat up and the flour mixes in nice and smooth. Once it starts to boil, the flour will do its magic and thick they liquid. So get the flour in before it’s boiling to avoid clumps!
If not having measurements makes you cringe, don’t worry. In the recipe card I’ve detailed exactly how much flour, water and drippings you will need to get 3 cups of gravy which will serve about 6 people 1 serving. Generally 1/2 cup per person.
Hope you enjoy!
- How much liquid you start with will be the same amount of gravy you end with. If you don't have enough drippings, add chicken broth. - Start the liquid out at a lower heat while adding the flour, whisk in the flour and then increase to a boil. This will help prevent clumping. - Be sure to use any brown bits on the bottom of the roasting pan- they have so much flavor!
- 1 C turkey drippings
- 2 C chicken or giblet broth
- 1/3 C flour
- 1/3 C water
- Salt and Pepper
- After roasting turkey, remove turkey from oven and allow to rest. This allows some of the juices to seep out, just what we want for our gravy!
- Removed turkey from pan and skim off any fat. You can either pour the drippings into another pan or if your roasting pan is safe to use on the stove top, make the gravy in the roasting pan.
- With at least 1 Cup of Turkey Drippings, add 2 Cups of broth to make a total of 3 cups. This will yield about 3 cups of gravy as well.
- Begin to warm drippings to a medium-high heat.
- In a separate bowl whisk flour and water together.
- Slowly pour flour into drippings whisking as you pour.
- Heat to a boil while constantly whisking.
- Liquid will begin to thicken. Allow to boil 2-3 minutes (while constantly whisking) or until desired thickness is obtained.
- Season with salt and pepper to taste. Serve immediately.