What to do with all those wonderful pan drippings from that tender and juicy turkey you just made!? Why make turkey gravy, of course! There is nothing better than homemade gravy, and this turkey gravy recipe really packs a flavor-wallop. Easy to make (really!) this wonderful turkey gravy is the perfect pairing to your roasted turkey.
How to Make Turkey Gravy
It is that time of year – the holiday season, and I bet turkey is on your table at least one in November or December. So many people eat turkey as their main holiday entree for Thanksgiving, Christmas, and New Years Day! According to the National Turkey Federation – “in 2016, more than 219 million turkeys were served for meals in the United States. We estimate that 44 million of those turkeys were enjoyed at Thanksgiving, 22 million at Christmas and 19 million at Easter.” That’s a lot of birds!
Turkey gravy goes hand and hand with roasted turkey. Instead of buying canned or jarred turkey gravy the next time you make a bird, why not make your own? It is easier than you think!
Note:
• The amount of pan drippings that the turkey will yield will depend on how much the turkey itself gave along with the 1 cup of broth added during cooking. • This amount of roux should thicken approximately 2 – 2½ cups of gravy, using the rough ratio of 2 tablespoons butter and 2 tablespoons flour to 1 cup of liquid.
Turkey Gravy Ingredients:
• 2 cups Turkey Pan Drippings
• ¼ cup Butter
• ¼ cup Flour (you can substitute Wondra)
• Pinch Garlic Powder
• Pinch Onion Powder
• Salt, to taste
• Pepper, to taste
• ¼ tsp Poultry Seasoning
Turkey Gravy Mise en Place:
• Frying Pan
• Strainer
• Spoon or Whisk
• Measuring Cup
• Measuring Spoons
Turkey Gravy Directions:
• Strain the pan drippings to remove the solids (this step is optional); set aside.
• In a fry pan, melt the butter and flour to make a roux. Mix the flour in with the butter and cook this mixture until it turns golden in color.
• Add the pan drippings to the roux in small ½ cup portions, bringing it to a low boil, and incorporating the drippings into the mixture until it thickens, and then add another ½ cup of pan dripping, continuing this until you have added all the drippings.
• Add the garlic powder, onion powder, salt, pepper, and poultry seasoning. Taste with a clean spoon and add more seasonings according to your taste buds.
• When you have used all the pan drippings, if you feel there is not enough gravy, or the gravy is too thick, you can add turkey broth in the same increments as the drippings.
• Serve hot.
How to Make Turkey Gravy
By Ann
Turkey gravy goes hand and hand with roasted turkey. Instead of buying canned or jarred turkey gravy the next time you make a bird, why not make your own? It is easier than you think!
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Ingredients:
• 2 cups Turkey Pan Drippings
• ¼ cup Butter
• ¼ cup Flour
• Pinch Garlic Powder
• Pinch Onion Powder
• Salt, to taste
• Pepper, to taste
• ¼ tsp Poultry Seasoning
Directions:
• Strain the pan drippings to remove the solids (this step is optional); set aside.
• In a fry pan, melt the butter and flour to make a roux. Mix the flour in with the butter and cook this mixture until it turns golden in color.
• Add the pan drippings to the roux in small ½ cup portions, bringing it to a low boil, and incorporating the drippings into the mixture until it thickens, and then add another ½ cup of pan dripping, continuing this until you have added all the drippings.
• Add the garlic powder, onion powder, salt, pepper, and poultry seasoning. Taste with a clean spoon and add more seasonings according to your taste buds.
• When you have used all the pan drippings, if you feel there is not enough gravy, or the gravy is too thick, you can add turkey broth in the same increments as the drippings.
• Serve hot.
Makes 8 servings Turkey Gravy
• To print the How to Make Turkey Gravy recipe click here.
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Megan says
I never get to host Thanksgiving, so I haven’t had to attempt a homemade gravy before. I’m saving this for when I finally get to make my own turkey!!
Myrna Marshall says
You should cook the giblets with an onion in water, until the neck meat falls off the bones. Cool them and blend them in a blender, I like mine a little chunky Use the cooking liquid also in the blender. Add this to your gravy, do not need garlic or onion, takes away from the turkey flavor. Salt and pepper to taste. This is the best of the best.