This easy, rich turkey gravy is made with roux and turkey pan drippings. While a roasted turkey may be the official star of Thanksgiving dinner, let’s be honest: a flavorful, creamy gravy is the underappreciated co-star of the show! It’s extremely flavorful and highly customizable—you can make it as dark as you like!
It’s time to share my recipe for flavorful turkey gravy now that I’ve finally gotten around to posting How to Roast a Stuffed Turkey!
My favorite turkey gravy recipe is more of a technique than a recipe; it just requires a few easy steps and the initial amounts of each ingredient, which you can adjust to make the perfect gravy to your own tastes. Personally, I never use the giblets or neck of the turkey and instead begin my homemade gravy with a roux.
A mainstay of Cajun and Creole cooking, this cooked flour and butter mixture is essential to creating the ideal turkey gravy.
In terms of color, flavor, and thickness, how you cook it will determine the result of your delicious gravy—more on that in a moment! A good gravy is probably the simplest way to guarantee that your holiday celebration receives positive reviews.
The best way to finish off your Thanksgiving turkey, mashed potatoes, and pretty much anything else on your table is with this incredibly rich gravy.
If you’re new to making gravy, I don’t recommend jumping straight to the recipe because there are a ton of helpful hints and information in here!
If you don’t already have the basic ingredients on hand, they can be easily found in any grocery store for this recipe!
This simple turkey gravy recipe uses the leftover pan drippings from a roast turkey, which is what you’ll want to use to make the best homemade turkey gravy.
We add broth or stock to the gravy because it’s unlikely that you’ll have enough turkey drippings to make enough of it.
Since it’s the easiest to find, I usually use chicken broth or stock—occasionally even my own stock, if I have any on hand.
You only need all-purpose flour for this; whole wheat flour will result in a grainy gravy, so avoid using it.
Use the same amount of either brown rice flour or white rice flour if you need to make a gluten-free turkey gravy.
Note: If youre looking to make a low carb turkey gravy, you need a fairly different process. See my post on Keto Turkey Gravy!.
Ever wonder how to make your turkey gravy look as rich and inviting as the ones you see in magazines? Well wonder no more! We’ve compiled a list of tips and tricks from seasoned chefs and home cooks alike to help you achieve that deep dark, and flavorful gravy that will impress your guests and tantalize their taste buds.
Let’s dive into the world of gravy magic!
1 The Power of the Roux:
- A roux is a simple mixture of flour and fat (usually butter) that is cooked to a specific color, adding both thickening and richness to your gravy. The darker the roux, the richer the color and the less thickening power it will have.
- For a deep, dark brown gravy, aim for a “brick-red” roux. This can be achieved by cooking the roux over low heat for an extended period, or by using the oven method popularized by Alton Brown.
- Remember, the darker the roux, the less thickening it will provide. So, if you want a thick and flavorful gravy, you may need to adjust the amount of roux you use.
2. Embrace the Dark Side of Stock:
- The foundation of a flavorful gravy is a good stock. Use a brown turkey stock made from roasted bones for a richer color and deeper flavor.
- If you don’t have time to make your own stock, look for a high-quality store-bought brown turkey stock. Avoid using chicken stock, as it will not provide the same depth of flavor.
- Adding a splash of red wine, tawny port, or dry Marsala to your stock can further enhance the color and richness of your gravy. Just be sure to reduce the liquid by half before adding the stock to avoid an overly boozy flavor.
3. Caramelized Onions: Nature’s Color Enhancer:
- Caramelized onions add a beautiful golden-brown color and a touch of sweetness to your gravy. Simply slice an onion in half and caramelize it in a pan or on a griddle before adding it to your stock.
- This technique is similar to using a “browned onion” or “oignon brule,” a classic French culinary trick.
4. The Secret Weapon: Soy Sauce:
- A small amount of light Japanese soy sauce can add a rich, umami flavor and deepen the color of your gravy. Use it sparingly, as too much can overpower the other flavors.
5. Flour Power: The Browning Technique:
- Browning flour in a pan before adding it to your gravy is another way to achieve a darker color. Use equal parts butter or oil and flour, and cook over low heat until the flour is lightly browned.
6. The Magic of Roasted Vegetables:
- Roasting your vegetables along with your turkey adds a depth of flavor and a beautiful caramelized color to your gravy. Simply toss your vegetables in a bit of oil and salt, and roast them alongside your turkey.
7. The Finishing Touch: Kitchen Bouquet:
- Kitchen Bouquet is a commercial browning agent that can be used to add a rich, dark color to your gravy. Use it sparingly, as it can have a slightly bitter flavor.
8. Don’t Forget the Seasonings:
- Season your gravy with salt, pepper, and your favorite herbs and spices. A touch of thyme, rosemary, or sage can really enhance the flavor.
With these tips and tricks, you’ll be able to create a delicious and visually appealing turkey gravy that will be the star of your Thanksgiving table.
Remember, practice makes perfect! Don’t be afraid to experiment and find what works best for you.
Happy gravy-making!
How to Make Turkey Gravy
Here is a step-by-step visual guide for the recipe; the full recipe can be found in the recipe card at the end of this post.
Fill the roasting pan with at least one cup of liquid while you prepare the turkey. Instead of using water as some recipes call for, I suggest using chicken stock because it won’t dilute the drippings as much.
Larger turkeys require longer cooking times, and you’ll need to use more liquid in the pan because some of it will cook off. For a larger turkey, start with at least 2 cups stock. You have the option to add some flavorful herbs and/or veggies to the pan before adding the turkey and wire rack.
Usually, I’ll add a few chopped onions and celery ribs, but other great additions are carrots, rosemary sprigs, etc.
Go with whatever makes sense, based on what you’re seasoning / stuffing your turkey with.
For more information on roasting a turkey, check out my post on How to Roast a Stuffed Turkey! Roast the turkey as normal.
Once the turkey is fully cooked, remove it from the pan.
Using a wooden spook, scrape the bottom of the pan to release the browned bits and mix them into the liquid that’s still there.
After removing the vegetable solids from the pan, pour the liquid into a large measuring cup and strain it through a wire mesh strainer.
Let the drippings rest for a little bit – 5-10 minutes should be good.
As it rests, the excess fat rises to the top of the cup, leaving rich, hot stock below. Carefully pour off the fat, or use a ladle to remove as much of it as possible. You’ll want to avoid disturbing the broth below / mixing the fat back into it.
See earlier in the blog post for more information about options for removing the fat. After the majority of the fat has been removed, you should add chicken or turkey stock to the leftover drippings to make two cups of liquid.
If you have ½ cup of drippings, you’ll add 1 ½ cups broth. If you have 1 ½ cups of drippings, you’ll only need ½ cup of broth.
In a medium saucepan (Large saucepan if you’re doubling the recipe), melt butter over medium-low heat.
Whisk flour into the melted butter until well incorporated.
Note: My batch turned out more like 1: 1 ½–2 with more flour than butter, but if you follow the recipe’s instructions and use fat and flour 1:1, it will look smoother.
Cook flour mixture – stirring near constantly – until it is as brown as you’d like it.
Because I’m impatient, I cook it quickly and closely monitor it—you don’t want to burn it and have to start over. The roux will go through several stages of color depending on how long you cook it; the lower the heat, the less likely you are to burn it; it will just take longer to cook!
It’ll start out as a white roux, soon after you start cooking the flour and butter.
As it starts to turn a light golden color, that’s a blonde roux.
Once it’s the colour of peanut butter, that’s considered a brown roux.
Any of these stages will work fine, depending on your preferences. for our household, I like to aim for a chocolate roux – which is a stage darker.
The flavour develops more as you cook it.
A very white roux may taste more like flour, but as it darkens, it will acquire a roasted, almost nutty flavor. The darker the roux, the more robust the flavour!.
Also: the darker you aim for, the higher the chance you’ll burn it. Don’t take your eyes off it, don’t stop whisking!.
As the roux cooks darker and darker, it starts to loose its thickening power. The roux will require progressively less liquid to reach the same thickness as a lighter roux once it passes the blond stage.
Because of this, making gravy isn’t exactly a science, and you should always have extra stock on hand. You should also definitely make adjustments as you go.
It’s much easier to add a little more stock to thin out a thick gravy than it is to try to re-thicken one that has been made too thin, so I suggest aiming thick from the beginning!
Slowly and carefully, pour a small amount of the measured drippings into the pan, whisking as you do.
It will steam up VIOLENTLY, so stand back a bit!
As you whisk, keep adding liquid; it will clump up at first and smooth out as you add more. Keep adding stock, whisking constantly, until it’s about the thickness you like.
You might require more or less than the initial two cups of stock or drippings.
The two cups should be about right if you like a fairly thick gravy and take your roux dark.
Nevertheless, you’ll need more than the two cups if you use a lighter roux and/or prefer a thinner gravy. Once your gravy has reached your desired consistency, season with salt, pepper, and/or herbs, to taste.
I’ll usually use salt, pepper, and dried Summer Savory .
Serve right away, maintaining the pan’s warmth. Normally, I turn off the burner but leave the pot on.
You can put any leftover gravy in the refrigerator by bringing it to room temperature and then transferring it to an airtight container.
It will solidify as it chills, but will re-liquify when heated.
I recommend using it within 4 days or so.
Here are some festive ideas to get you inspired for your Thanksgiving menu or holiday goodies tray!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me – @CelebrationGenerationCA – or post it to My Facebook Page – so I can cheer you on!
To ensure you never miss any of my nonsense, make sure to sign up for my free monthly email newsletter. Well, the published nonsense, anyway!.
Finally, if you enjoy this recipe, would you kindly rate it with a star or write a comment below? You might even consider sharing this recipe on social media!
How to Make Gravy from Turkey Drippings | ChristmasTurkey Gravy | Turkey with Gravy | Easy Gravy
FAQ
How do you make gravy darker?
How do you add color to turkey gravy?
Why is my gravy too light?
What can you use to color gravy?