Perfect Turkey Gravy Recipe: Rich, Velvety, Homestyle (Print Version)

Perfect Turkey Gravy Recipe for your holiday table. Learn to make rich, velvety gravy from scratch with drippings and simple ingredients. No lumps, just flavor!

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Base Gravy Ingredients

01 - 1/4 cup turkey drippings (fat separated)
02 - 1/4 cup unsalted butter (if short on drippings fat)
03 - 1/4 cup all-purpose flour
04 - 4 cups chicken or turkey broth (low-sodium preferred, warmed)

→ Flavor Boosters

05 - 2-3 sprigs fresh sage
06 - 2-3 sprigs fresh thyme

→ Seasoning & Finishing

07 - Salt, to taste
08 - Freshly ground black pepper, to taste

# Instructions:

01 - Okay, first things first, after your glorious turkey comes out of the oven, carefully pour all those gorgeous drippings into a heatproof bowl. Let it sit for a few minutes; you'll see the fat separate and rise to the top. I usually just use a ladle to skim off most of that golden fat, leaving behind all the flavorful turkey juices. You want about 1/4 cup of fat for your roux – if you don't have enough, just add a bit of butter to make up the difference. Don't stress too much about getting every last drop of fat; a little extra butter won't hurt, honestly!
02 - Now for the magic! Place your roasting pan (or a heavy-bottomed saucepan if you transferred the drippings) over medium heat. Add the 1/4 cup of turkey fat (or butter) you reserved. Once it's melted and shimmering, sprinkle in the flour, whisking constantly. This is where you gotta be quick! Whisk for about 2-3 minutes, until it turns a lovely light golden brown and smells slightly nutty. This stage is crucial for avoiding lumps later, so don't rush it. I remember once getting distracted and burning the roux – the whole kitchen smelled awful, and I had to start over!
03 - Slowly, and I mean *slowly*, pour in the chicken or turkey broth, whisking continuously the entire time. This is where the gravy starts to come alive! Keep whisking until it's smooth and lump-free. It'll look thin at first, but don't panic! The heat will help it thicken. I always make sure my broth is warm, it helps prevent lumps even more. Honestly, this is the most satisfying part, watching it transform from a liquid to a creamy sauce.
04 - Bring the gravy to a gentle simmer, still whisking occasionally. Let it bubble away for 5-7 minutes, or until it reaches your desired thickness. Remember, it will thicken a bit more as it cools. This is a good time to add those fresh sage and thyme sprigs if you're using them. I love how the kitchen starts smelling absolutely incredible at this point. I once pulled it off too early and it was a bit runny, so I learned to let it simmer just a tad longer.
05 - Remove the herb sprigs, then taste your gravy. This is important! Add salt and freshly ground black pepper to your liking. Remember, the turkey drippings and broth already have some seasoning, so go easy at first and add more if needed. If you want a super silky smooth gravy, pour it through a fine-mesh sieve into a warm gravy boat. I usually skip this step because I don't mind a few bits, but if you're aiming for perfection, go for it!
06 - Serve your rich, velvety gravy immediately! It's best hot, cascading over slices of turkey, mashed potatoes, or even stuffing. The aroma alone is enough to get everyone to the table. I love seeing everyone's faces light up when they get that first spoonful. It just looks so golden and inviting, you know? It’s truly the crowning glory of any holiday meal.

# Notes:

01 - Always whisk continuously when adding flour and broth to avoid lumps; it's a game-changer!
02 - Leftover gravy can be stored in the fridge for 3-4 days; reheat gently on the stovetop.
03 - No turkey drippings? Use chicken drippings or just butter for the roux with broth.
04 - Serve warm, cascading over mashed potatoes or roasted meats for the best experience.

# Equipment Needed:

01 - Large roasting pan or heavy-bottomed saucepan
02 - whisk
03 - ladle
04 - fine-mesh sieve (optional)
05 - gravy boat

# Nutrition (Per Serving):

Calories: 100
Total Fat: 7g
Total Carbohydrate: 6g
Protein: 3g

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