Turkey Gravy
This easy Turkey Gravy recipe is made from fresh turkey drippings, stock, and aromatic herbs. Once thickened, it morphs into a rich decadent sauce.
Servings: 8 servings
Calories: 31kcal
Ingredients
- 4 tbsp turkey drippings
- 1.5 tbsp all-purpose flour
- 1 cup turkey stock plus more as needed
- 1 tbsp unsalted butter
- Salt and pepper to taste
- Herbs if desired rosemary, thyme
Instructions
- Add drippings to the skillet over medium heat.
- Once heated, whisk in flour combining with drippings and continue to whisk allowing it not to burn but to brown. This should take about 5 minutes or so or until it turns golden brown.
- Whisk in stock and allow it to continue to cook over medium heat to thicken for about 3-4 minutes. Turn off heat and stir in butter. Constantly stir to avoid sticking.
- If it comes out too thick, add more turkey stock 1 tablespoon at a time until it’s thinned to your liking. Add stock slowly. Season with salt and pepper, and serve.
- Whisking thoroughly while adding the flour into the fat is essential. Add in your liquid very slowly and continue to whisk until the roux is completely incorporated and not lumpy.
Notes
How to Store and Reheat
Pop any leftover turkey gravy into an airtight container after it has cooled down completely. When you want to reheat it, heat it very gently in a pot over low heat. Make sure to whisk it constantly to achieve a smooth consistency once more, adding a little stock if necessary.How long will it last in the fridge?
It should stay all good in the fridge for up to 4 days.Can I freeze?
This turkey gravy will store in the freezer for about 2-3 months. Just make sure you label it with the date and pop it in a freezer bag releasing all the air.Nutrition
Calories: 31kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 53mg | Potassium: 41mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg