In the grand orchestra of a Thanksgiving feast, turkey gravy is like the conductor, bringing all the flavors together in perfect harmony. It’s made from the delicious drippings of a roasted turkey, giving it a rich and savory taste that elevates the entire meal. Each spoonful is a reminder of family traditions and the warmth of the holiday season. Turkey gravy is more than just a sauce – it’s a symbol of togetherness and a key ingredient in making memories around the table.
Turkey Gravy Recipe
Equipment
- Measuring spoons
- Measuring Cups
- 1 Whisk
- 3 Quart Saucepan
- 1 Fine mesh strainer
- 1 Gravy boat
Ingredients
- Pan drippings from a 12- to 14-pound roast turkey
- 1 to 2 cups low-sodium broth or water divided.
- Vegetable oil or butter as needed.
- 1/4 cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Optional extras: splash of sherry splash of wine, teaspoon of minced herbs like rosemary, thyme, or sage
Instructions
- The roasting pan should be placed on the burner and heated to a medium temperature. You can get by with a single burner, but it would be great if it could fit across two. It is important to keep the garlic, onion, and other flavorings in the pan.
- Add the flour after it begins to bubble or sizzle. Cook for one minute while stirring the mixture often.
- While continuously mixing, gradually pour the liquid into the container. It ought to be lump free once everything has been accounted for. In that case, you can use a whisk to stir things around, such as the onion.
- The gravy will become thicker as it cools, so continue to simmer it until it reaches the desired consistency. Make any necessary adjustments to the salt and pepper right before serving.
- Make sure to massage the fluids out of the onion, garlic, and other ingredients before discarding them. Strain the mixture into a basin.
- Serve the turkey with the gravy that has been poured into the jug.
Notes
Ingredient Substitutions
- Turkey Drippings: We use aromatics in our turkey recipe, which ultimately results in the most delicious turkey gravy ever. To ensure that you acquire a sufficient number of drippings when roasting a turkey, you should make sure to use aromatics.
- Salted Butter: It is impossible to make a roux without butter. You are free to use butter that is unsalted if you so opt.
- All-Purpose Flour: Use a gluten-free flour mix that is 1:1 all-purpose flour for a gluten-free version of the recipe.
- Salt and Pepper: Taste the gravy when it has thickened, and then season it with salt and pepper according to your preferences.
To Store
Any leftover turkey gravy can be kept in the refrigerator for up to a week if it is properly sealed and stored in an airtight container. I would suggest choosing a jar made of glass that has a lid.To Reheat
When this turkey gravy is cooled, it condenses and turns into a solid consistency. However, you shouldn’t be concerned because it will transform back into a liquid when you reheat it with your favorite Thanksgiving leftovers. It is sufficient to place a part of the cold gravy on top of the leftovers that you are reheating, and then heat them in the microwave or oven respectively. Additionally, you can reheat the entire jar in the microwave, or you can put the contents of the jar into a saucepan and cook it on the stovetop over a low heat setting.How Do You Collect Turkey Drippings?
Take the turkey or chicken that’s been cooked out of the pan or roaster it was cooked in. Strain the rest of the mixture that is still in the pan to get rid of any chunks and some of the fat. To see how much I have, I like to strain the drips into a big glass measuring cup. It’s also simple to add to the gravy while mixing.
Is Turkey Gravy Better with Flour or Cornstarch?
Both flour and water can be used to make turkey gravy, but I find that flour yields a more satisfying flavor. Having said that, if you require making a gravy that is devoid of gluten, I would suggest using cornstarch.