Easy Turkey Gravy
This Easy Turkey Gravy recipe is made from the pan drippings after roasting the turkey to seal in all those wonderful flavors of Thanksgiving. We like to drizzle it over the turkey itself, the mashed potato, and the dressing!
Servings: 16
Equipment
- Turkey baster
- Fat separator
Ingredients
- 3 tablespoon unsalted butter 43 g
- 4 tablespoon all-purpose flour 34 g
- Pan drippings
- 4 cups stock chicken or turkey stock, see notes, 946 ml
- 2 tsp gravy master optional
- Salt and pepper to taste
Instructions
- Warm up chicken or turkey stock in a microwave safe bowl or a 4 cup pyrex measuring cup, about 3 - 4 minutes until warm to the touch.
- With a turkey baster, suck up the pan drippings at the bottom of your roasting pan and put it in a fat separator and set aside. The fat will rise to the top, you’ll want only the flavor juices for the gravy.
- Optional: if you want to get really fancy, put aside your turkey and set the roasting pan on the stove over low heat, after removing the pan drippings. Pour the stock directly into the pan and scrape off the fond on the bottom of the roasting pan. Strain this mixture through a sieve back into your measuring cup and set aside for later.
- Melt butter in a saucepan over medium low heat and let it cook until golden brown. Whisk in flour to form a paste.
- Pour in the turkey juices, leaving the fat behind in the fat separator, stirring with a whisk.
- Reduce heat to low, and begin to pour in warm stock or stock that has been mixed with the fond, 1/4 cup at a time while stirring to combine so that there are no lumps. Once the mixture is more of a liquid than a paste, pour the remainder of the stock in while constantly stirring to prevent burning. Allow the gravy to come to a simmer and thicken.
- Optional: if you have gravy master, add 2 teaspoon for more flavor.
- Taste your gravy before you take it off the heat and add salt and pepper to taste.
Notes
- Using cold stock will seize your gravy and create lumps, so be sure to warm up the stock beforehand.
- If you want thicker gravy, hold back some stock, and use only as much as you need until you achieve the desired thickness.
- For this particular turkey, we didn’t get a lot of pan drippings, only a couple of tablespoons. If you have a lot more pan drippings, reduce the amount of stock to get the correct gravy consistency.
Nutrition
Serving: 66g | Calories: 62kcal
