Silky smooth and perfectly rich, this really is the BEST Turkey Gravy recipe around! There’s nothing better than topping creamy mashed potatoes with the most amazing turkey gravy and this recipe delivers – every single time. Complete your holiday feast with this incredible Slow Cooker Turkey Breast with Citrus and Herbs, Best Ever Cranberry Sauce, Twice Baked Potato Casserole, and yummy Crescent Rolls!
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.
What Do I Need To Make Turkey Gravy?
Gravy is made with five simple components:
Fat. This is what combines with the flour and creates the roux. For the best gravy make sure to gather as much of the turkey drippings as possible and place in a container. You an use a gravy fat separator, a bowl, or a glass measuring cup. Let it the fat separate and use this to make your gravy. Any additional fat needed can be made up with butter.
Flour. This is what thickens the gravy. When mixed in with the fat (see above), it creates a roux which is the base of the turkey gravy.
Liquid. The liquid is what determines the overall consistency of the gravy; whether it’s thick or thin. This is often the part of each gravy recipe that you need to “eyeball”. You can always add more but you can’t take it away so go easy here. I like to use the turkey dripping so I get the best flavor. If I run out, I supplement with turkey stock.
Butter or Cream. This is kind of my secret ingredient for the creamiest gravy imaginable. It doesn’t take a lot of butter or cream to get rich, creamy gravy that will have your guests asking what did you do??
Salt and Pepper. This is possibly the most important component of good gravy – the seasoning. I love a lot of fresh ground black pepper in my gravy. But this is really where your own tastes come into play. Grab a spoon and get to tasting! Do not add salt and pepper before you’ve tasted the gravy. It may already be plenty salty, you won’t know until you try!
Tips for the Best Turkey 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.
Nobody Likes Lumps In Turkey Gravy
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 one tablespoon butter with one tablespoon flour and whisk in, lumps – use your strainer. Enjoy!
Making Thanksgiving or Christmas dinner? Don’t forget these favorites:
- Best Ever Cranberry Sauce
- Twice Baked Potato Casserole
- Best Ever Broccoli Salad
- Slow Cooker Citrus and Herb Turkey Breast
- Stuffing Recipe with Sausage Cranberries and Apples
How To Make Turkey Gravy
The Best Turkey Gravy Recipe
- 1/4 cup fat skimmed from drippings
- 1/4 cup all-purpose flour
- 2 cups drippings
- 1 tbsp butter or heavy cream
- salt and pepper to taste
- 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.
- 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.
- 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.
- Serve hot.
- Too thick - add broth.
- Too thin - mix 1 tablespoon of butter with 1 tablespoon of 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.
Originally published November 16, 2014.
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