Gravy… there is basically nothing better in the world. warm Turkey, creamy mashed potatoes, fluffy stuffing are just not the same without the GRAVY. I’m not going to waste anyone’s time here and get right to the point. Turkey gravy is SO EASY friends! Delicious homemade, full of flavor turkey gravy to top on all your foods. Here is how to make turkey gravy.
What you need for homemade gravy:
- 5-6 cups of broth or drippings
How to make homemade gravy:
I say homemade gravy because this recipe works for ANY flavor. IF you are making a beef roast just add beef drippings. Making a chicken dinner? use chicken broth or chicken drippings (or both!)
Melt your butter in a wide pan- this can be a skillet or something like what is shown. When butter is melted add your flour slowly while whisking.
Continue to whisk while flour bubbles. Let the mixture bubble for a minute or so, this helps the flour taste to cook out of the roux.
Slowly add in the broth (but not all of it!) and drippings to the flour and bring it to a slow simmer. As the heat rises the gravy will thicken. When gravy is thickened if desired add more broth till it reaches your desired thickness.
PRO TIP: I like to add a little organic bouillon like “better than bouillon” when I don’t have drippings. Drippings are usually salty and RICH with flavor, so if you are adding only broth try adding a extra tsp of bouillon.
Now add your herbs and let the gravy simmer. If you let the gravy simmer for a while the herbs and drippings will marry and create a rich comforting flavor.
Keep gravy warm in pan until you are ready to eat! Then serve in gravy boats, or small dishes around the table for your guest and family to enjoy.
Homemade Turkey Gravy
- 5-6 C turkey drippings and/or broth
- 1/2 C flour
- 1/2 C butter
- Salt and Pepper
- 1 tsp bouillon
- 1 tsp thyme or use one-two fresh sprigs
- 1 tsp oregano leave
- 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. Set drippings aside to be used later.
- in a skillet or large pan melt butter. When melted slowly whisk flour in until smooth. Let flour bubble for a one-two minutes on low heat.
- Bring heat up to med-high heat and slowly add 4 cups drippings or broth while whisking continually. When gravy has thickened add remaining gravy to your desired consistency. (less drippings a thicker gravy, more drippings thinner gravy)
- Add herbs and bring gravy to a simmer. Let simmer on low for about 30 minutes.Season with salt and pepper if needed. Don't remove from heat until you are ready to serve.