Homemade Turkey Gravy

Make a delicious, silky smooth, and flavorful homemade turkey gravy in a few simple steps. Avoiding store-bought gravy packages has never been easier!

Cook Time: 15

Total Time: 15

Servings:

Ingredients

3 cups pan drippings (can substitute with broth or stock)
¼ cup unsalted butter
¼ cup all-purpose flour or cornstarch

Optional seasonings: Salt & Pepper, Worcestershire sauce

Instructions

Pour the turkey drippings, getting every last drop and loosening any browned bits, from the roasting pan into a fat separator, or through a fine-mesh sieve. If you don't have 3 cups, add chicken stock until you do.
In a large saucepan, melt butter over medium heat. Whisk in flour until thickened and formed a paste. Cook 2 minutes or until smooth and creamy, but not browned.
Slowly whisk in the meat drippings. Alternate whisking and adding liquid until you reach the consistency you like. Bring to a light simmer. Cook 3 to 5 minutes, or until it has thickened. If you'd like a thicker gravy, add less liquid. Add more liquid for a thinner gravy.
Season with salt and pepper (or additional seasonings), to taste. Add 1 to 2 dashes of Worcestershire, if desired. Pour into a gravy boat. Serve warm over turkey and mashed potatoes.

Notes

Gravy too thin? Remove 1/4 cup liquid from the pan and whisk in an extra Tablespoon flour. Then whisk back into gravy and allow to simmer a few minutes. Repeat as necessary.

Gravy too thick? Add more drippings or liquid until you reach your desired consistency.

Make ahead your turkey gravy for Thanksgiving using a stock 2-3 days in advance. Store in the refrigerator. The day of you can reheat on the stove and add some turkey drippings.

Storage: This gravy will keep in an airtight container in the fridge up to 4 days.

Freeze: Because this is not a cream-based gravy, you can absolutely freeze it for up to 3 months without it separating. Freeze in individual portions and only thaw what you need!

Nutrition