Perfect Turkey Gravy
This is the perfect Turkey Gravy Recipe with instructions to make it with or without drippings. All you need is butter, flour, black pepper, chicken or turkey stock, and/or drippings! It is perfect for feeding a crowd on Thanksgiving.
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 stock (turkey or chicken)
- 1-2 tsp Better than Bouillon if using only stock, without pan drippings
Instructions
- Prepare the drippings (if using): Strain: pour the hot drippings from your roasted turkey or chicken through a fine mesh strainer into a measuring cup.Separate the fat: Let it cool for a few minutes so that the fat rises to the top and begins to solidify.Remove the fat: Skim off the fat with a spoon until you have mostly liquid.Measure: If you don't have a full 4 cups of drippings, add turkey or chicken stock until you reach 4 cups total liquid.
- If not using drippings: Use 4 cups turkey or chicken stock.
- Make the roux: In a large saucepan, melt ½ cup butter over medium-low heat. Add 1 teaspoon coarse black pepper and whisk to combine. Sprinkle in ½ cup all-purpose flour and whisk continuously for 1-2 minutes. The mixture will form a smooth paste (roux). Don't let it brown too much - just long enough to remove the raw flour taste.
- Build the gravy: Slowly pour in the drippings or stock, a little at a time, whisking constantly to prevent lumps.
- Once all liquid has been added, turn heat to medium and continue whisking until the gravy begins to thicken, 3-5 minutes.
- Adjust seasoning: taste and adjust salt and pepper to taste as needed.
- Serve immediately or keep warm over very low heat, whisking occasionally .
Notes
If gravy is too thick: whisk in more stock.
If gravy is too thin: simmer a bit longer.
If gravy is lumpy: pour through a fine fresh strainer.
No drippings option: add 1-2 teaspoons of Better Than Bouillon for deeper flavor.