The Best Turkey Gravy Recipe

Silky smooth and perfectly rich, this really is the BEST Turkey Gravy recipe around!

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Big claim right? Well the good news is I can totally back it up 🙂 This is a classic turkey gravy recipe with a little twist…but we’ll get to that in a minute.

So last week I shared my slow cooker turkey breast recipe and y’all would have to be crazy if you didn’t think I was going to make some mashed potatoes and gravy to go with it.  In doing so I realized that I needed to share this gravy recipe with you all and along with it, my tricks for achieving that perfect turkey gravy.

It all starts with the drippings. Whether you roasted your turkey or slow cooked it, there will be drippings.  Drippings refers to the juices or liquids left in the pan – this stuff is like liquid gold people. Treasure it. Love it. Turn it into gravy.

First remove the turkey from the pan. Pour all the drippings into a container (I use my 4 cup glass Pyrex measuring cup) and let the fat rise to the top. You will see a layer form at the top that appears solid – that’s what you’re going to use to make the roux.

Skim off the fat and, if you’re not used to eye-balling  measurements, make sure to measure it. This recipe is based off of 1/4 cup of fat but I usually double or triple it depending on how much drippings I have. If you require more fat, supplement with butter.

Transfer the fat to a large saucepan over medium heat. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring until the flour browns slightly, this takes 4-5 minutes.

Now the next step is really important for avoiding lumps in gravy (and nobody likes lumps!), the drippings (with the fat removed) need to be hot before they are whisked into the roux. If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot. (If you have less drippings than the recipe calls for, supplement with turkey broth or chicken broth.)

Whisk in the hot drippings slowly into the roux.  Keep whisking until the liquids are fully incorporated.  Now bring the gravy to a simmer and continue simmering until it reaches your desired consistency. Season with salt and pepper and for the final step…stir in one tablespoon of butter.  Over the top to be sure but it adds a silkiness and richness to the gravy that is phenomenal!

And that’s it! Remember these quick fixes if you find yourself in a jam: too thick – add broth, too thin – mix 1 Tbls butter with 1 Tbls flour and whisk in, lumps – use your strainer.  Enjoy!

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The Best Turkey Gravy Recipe

 

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Silky smooth and perfectly rich, this really is the BEST Turkey Gravy recipe around!

Ingredients

• ¼ cup fat skimmed from drippings
• ¼ cup all-purpose flour
• 2 cups drippings
• 1 Tbls butter or heavy cream
• salt and pepper to taste

Instructions

1. Transfer the fat to a large saucepan over medium heat. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring until the flour browns slightly, this takes 4-5 minutes.
2. If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot. (If you have less drippings than the recipe calls for, supplement with turkey broth or chicken broth.)
3. Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.
4. Bring the gravy to a simmer and continue simmering until it reaches your desired consistency. Season with salt and pepper and for the final step...stir in one tablespoon of butter or heavy cream.
5. Serve hot.

Notes

Too thick - add broth
Too thin - mix 1 Tbls butter with 1 Tbls flour and whisk in
Lumps - use your strainer
Fat from drippings can be supplemented with butter if you need more.
Drippings can be supplemented with turkey or chicken broth if you need more.
Recipe can easily be doubled or tripled.

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