Description
This rich and flavorful turkey gravy recipe uses warm turkey drippings combined with a simple roux and savory herbs to create a perfect sauce for your roasted turkey. Ready in just 15 minutes, it’s easy to customize with Worcestershire sauce and heavy cream for extra depth and creaminess. The method ensures a smooth, lump-free texture that enhances your holiday meal or any turkey dinner.
Ingredients
Scale
Gravy Base
- 2 to 3 tablespoons turkey drippings or butter
- 1/4 cup all-purpose flour
- 2 cups turkey or chicken stock (low-sodium)
- 1/2 cup strained turkey drippings (optional)
Seasonings
- 1 to 2 teaspoons fresh herbs (thyme, sage, or rosemary), chopped
- 1/4 to 1/2 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Worcestershire sauce (optional)
Finishing Touch
- 2 tablespoons heavy cream (optional)
Instructions
- Prepare the fat: After roasting the turkey, pour the drippings into a heatproof container. Allow the fat to rise to the top, then carefully skim off all but 2 to 3 tablespoons to use for the gravy base.
- Make the roux: In a saucepan over medium heat, melt the reserved turkey fat or butter. Whisk in the all-purpose flour to form a roux. Cook this mixture for 2 to 3 minutes, stirring constantly to eliminate any raw flour taste and achieve a golden color.
- Add stock and drippings: Slowly whisk in the turkey or chicken stock to the roux, ensuring to whisk constantly to prevent lumps. If using, also add the strained turkey drippings to enrich the flavor.
- Simmer to thicken: Bring the mixture to a gentle simmer. Continue cooking and stirring frequently for 5 to 7 minutes until the gravy thickens to your desired consistency.
- Season the gravy: Stir in the chopped fresh herbs, salt, ground black pepper, and Worcestershire sauce if using. Taste and adjust seasoning accordingly.
- Add cream for richness: For a richer and silkier gravy, stir in the heavy cream at the end of cooking.
- Optional finishing: For an ultra-smooth texture, strain the gravy through a fine mesh sieve before serving.
Notes
- Use low-sodium stock to control the salt level.
- Fresh herbs can be varied according to preference for thyme, sage, or rosemary.
- Worcestershire sauce adds a subtle umami depth but is optional.
- Straining the gravy ensures a smooth texture free of lumps or bits.
- Leftover gravy can be refrigerated for up to 3 days or frozen for longer storage.
