Perfect Turkey Gravy Recipe
This Perfect Turkey Gravy recipe creates a rich, smooth, and flavorful sauce ideal for complementing roasted turkey or chicken. Made by combining pan drippings or stock with a buttery roux seasoned with coarse black pepper, it delivers classic comfort with an easy stovetop method.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 4 cups (serves 8) 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Gravy Ingredients
- ½ cup butter, cut into 8 pieces
- 1 tsp coarse black pepper
- ½ cup all-purpose flour
- 4 cups pan drippings OR 4 cups turkey or chicken stock
- 1–2 tsp Better than Bouillon (optional, if using only stock without pan drippings)
Instructions
- Prepare the drippings: Strain the hot drippings from your roasted turkey or chicken through a fine mesh strainer into a measuring cup to remove solids.
- Separate the fat: Allow the strained drippings to cool for a few minutes so the fat rises and begins to solidify on top.
- Remove the fat: Skim off most of the solidified fat using a spoon, leaving primarily liquid for the gravy base.
- Measure liquid: If you have less than 4 cups of pan drippings, add turkey or chicken stock until you have a total of 4 cups of liquid. If not using drippings, use 4 cups of turkey or chicken stock.
- Make the roux: In a large saucepan over medium-low heat, melt ½ cup butter. Add 1 teaspoon coarse black pepper and whisk to combine. Gradually sprinkle in ½ cup all-purpose flour, whisking continuously for 1-2 minutes until a smooth paste forms and the raw flour taste is cooked out, taking care not to brown the roux.
- Build the gravy: Slowly pour in the hot drippings or stock a little at a time, whisking constantly to prevent lumps from forming.
- Thicken the gravy: Once all liquid is incorporated, increase heat to medium and continue whisking for 3-5 minutes until the gravy thickens to desired consistency.
- Adjust seasoning and serve: Taste the gravy and season with salt and more pepper as needed. Serve immediately or keep warm over very low heat, whisking occasionally to maintain smoothness.
Notes
- Using pan drippings adds the richest flavor, but quality stock can be substituted.
- Whisking constantly when adding the liquid prevents lumps for a smooth gravy.
- Do not overbrown the roux to avoid a bitter taste—just cook out the raw flour flavor.
- If gravy becomes too thick, whisk in a bit more stock or water to adjust consistency.
- Keep gravy warm on low heat and stir occasionally to prevent skin forming on top.
Keywords: turkey gravy, homemade gravy, Thanksgiving gravy, turkey sauce, pan drippings gravy
Find it online: https://kitchenbyrita.com/perfect-turkey-gravy-recipe/
