Best Turkey Gravy Recipe
If there’s one thing that can elevate your Thanksgiving feast to a gastronomic delight, it’s a rich and utterly delectable gravy. And I’m here to share with you the secrets to creating the best turkey gravy you’ve ever tasted. Made with leftover turkey drippings, fresh herbs, and a little bit of love, it’s so darn delicious that you’ll want to pour it over everything, from mashed potatoes and stuffing to homemade dinner rolls! This simple recipe perfectly demonstrates how effortless crafting homemade gravy can be. After trying it, you’ll question why you ever turned to store-bought canned gravy in the first place!
Turkey Drippings: The heart and soul of your gravy, turkey drippings are the flavorful liquid gold derived from a perfectly roasted turkey. Chicken Broth: Gives the gravy its liquid foundation. I always use low-sodium chicken broth or turkey broth to control the amount of added salt. You can also use homemade chicken stock. All-Purpose Flour: Used to create a roux, which thickens the gravy to the perfect consistency. You can use a 1-to-1 gluten free flour to make gluten free gravy. Unsalted Butter: Adds richness and texture. It’s important to use unsalted butter to prevent the gravy from turning out too salty. Salt and Pepper: Used to season the gravy to your taste. Fresh Herbs: Fresh thyme, rosemary, and sage infuse the gravy with aromatic flavor that elevates the overall taste.
Before we begin we need to place a large bowl under a fine mesh sieve. Next you’ll need to collect the turkey drippings from the roasting pan and if you want you can separate the liquid from the fat. You’ll also want to warm the chicken broth in a saucepan over low heat. Once you’ve warmed the broth, melt the butter over medium heat in a separate large saucepan or skillet. Next, gradually whisk the flour into the melted butter to form a roux. Then cook the roux for about 2 to 3 minutes while stirring constantly. It’s important to let it thicken up but not turn brown. With the roux made, slowly add the warm broth while whisking constantly to prevent any lumps from forming. Then whisk in your turkey pan drippings and add the fresh herbs. Now, bring the mixture to a gentle boil. Then lower the heat and let the turkey gravy simmer for a few minutes until it thickens up. Next, give it a taste and season with salt and pepper as needed. Finally, strain the gravy through the fine mesh sieve over the bowl and then transfer it to a gravy boat to serve.
Storage
Store leftover turkey gravy in the refrigerator in an airtight container for up to 4 days. Then, reheat it gently over low heat on the stovetop, stirring frequently to maintain its velvety consistency. You may need to add a bit of broth or water to achieve the desired thickness, as gravies can thicken as they cool. You can also freeze leftovers for up to 3 months. Just let the gravy thaw out overnight in the fridge before reheating.
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PS: Solo and jack say “Happy Thanksgiving!”
