Gravy is absolutely the must-have for your Thanksgiving table or any holiday for that matter. Drizzle it over your roasted turkey, stuffing and mashed potatoes for the piece de resistance!
Here’s some not-so-secret ways to making the perfect gravy
- When you pour the turkey pan drippings into a bowl, don’t throw away that fat that rises to the top! Use that instead of butter to increase that wonderful turkey flavor
- Make your own turkey stock ahead of time for your gravy. There’s never enough pan drippings to make enough gravy! This allows you to make the gravy ahead of time. You can add in the pan drippings after the gravy is made. CAUTION! If you use bouillon or store bought turkey or chicken stock, taste it before adding salt. Commercial stocks have salt added
- Thicken your gravy by making a ROUX. Equal parts butter/fat and flour cooked in a saucepan or skillet until it golden and bubbly then add the turkey stock and pan drippings (see recipe)
Gravy will only last 2 days in your refrigerator BUT it freezes well in airtight containers or a freezer zip top bag.
Don’t miss our tips to Dry Brined Turkey
Make the Perfect Gravy
Ingredients
- 2 cups turkey stock
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
Instructions
- In a medium saucepan melt the butter over medium-low heat. Add the flour and whisk constantly for about 3-4 minutes. Reduce the heat if flour is browning.
- Slowly add about one cup of the turkey stock while constantly whisking and then add the remainder of the stock. Bring to a simmer until desired thickness, whisking constantly.
- Keep in mind the gravy continues to thicken as it cools. Add more turkey stock, taste and adjust the seasonings.
- NOTE: I like to add a little poultry seasoning the gravy as well as salt and pepper
Notes
Make your turkey stock ahead then freeze until needed.
There's never enough turkey drippings in the roasting pan to make enough gravy, so I like to purchase a turkey leg and thigh, or back and neck. Roast them with rough chopped celery, carrots and onions then add to a stock pot. Cover with COLD water and bring to a boil. Immediately reduce to a simmer as it comes to a boil and let it simmer for 2 to 3 hours. Strain out the veggies and turkey and freeze for Thanksgiving gravy.Use the turkey fat instead of butter to make your gravy.
Using the fat from the roasting turkey will amplify the flavor of your gravy. Strain the fat from the roasting pan before you make your gravy.Nutrition
Calories: 76kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 143mgPotassium: 88mgFiber: 0.1gSugar: 1gVitamin A: 119IUVitamin C: 0.2mgCalcium: 4mgIron: 0.3mg
Tried this recipe?Let us know how it was!
