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Perfect Turkey Gravy Recipe

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4 from 57 reviews

This Perfect Turkey Gravy recipe captures rich, savory pan drippings from your roasted turkey and transforms them into a velvety, flavorful sauce. Enhanced with simple ingredients like flour, broth, and optional herbs or wine, it’s an essential complement to your holiday turkey or any roast.

Ingredients

Gravy Ingredients

  • Pan drippings from 1 (12- to 15-pound) roast turkey
  • Up to 2 cups low-sodium turkey or chicken broth
  • Vegetable oil or melted butter, as needed
  • 1/4 cup all-purpose flour
  • Optional extras: splash of sherry, splash of wine, 1 teaspoon minced fresh herbs like rosemary, thyme, or sage
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Drain the pan drippings: When the turkey is done roasting, set it upright so all juices drain out into the roasting pan. Remove the turkey and set aside to rest while you begin the gravy. Make your gravy while the drippings are still hot for best flavor.
  2. Prepare the drippings: Check if drippings cover the bottom of the pan. If parts are dry, add 1 cup of low-sodium broth and place the roasting pan over medium-high heat. Heat until simmering, then turn off the heat.
  3. Scrape and strain: Using a wooden spoon, scrape the browned bits off the bottom of the pan, then pour the drippings through a fine-mesh strainer into a heatproof bowl or measuring cup. Discard solids left in the strainer.
  4. Separate the fat: Let the drippings sit about 10 minutes until fat rises to the top. For faster separation, refrigerate or freeze briefly. Ladle out 1/4 cup of fat; add vegetable oil or melted butter if you have less. Discard or save any extra fat for another use.
  5. Measure the liquid: Make sure you have 2 cups of drippings after removing fat. If less, add low-sodium broth to reach 2 cups total.
  6. Create the roux: Heat the 1/4 cup fat in a medium saucepan over medium-high heat until hot. Whisk in 1/4 cup all-purpose flour and cook for 1 1/2 to 2 minutes until it bubbles and darkens slightly. Add a splash of wine or sherry if desired for depth of flavor.
  7. Combine and simmer: Whisk in the drippings and 1 teaspoon minced fresh herbs if using. Bring to a boil while whisking constantly. Reduce heat to simmer and cook a few minutes to thicken to your preferred consistency.
  8. Season and serve: Taste the gravy and adjust seasoning with kosher salt and freshly ground black pepper as needed. Serve warm alongside your turkey.

Notes

  • Storage: Refrigerate gravy in airtight containers for up to 5 days or freeze for up to 2 months.
  • Reheat gently over low heat, whisking to recombine separated liquids and fats.
  • Adding a splash of sherry or wine adds depth but is optional based on preference or dietary needs.
  • Fresh herbs like rosemary, thyme, or sage complement the gravy’s flavor but can be omitted.

Find it online: https://flavorspath.com/perfect-turkey-gravy-recipe/