Description
Classic turkey gravy elevates holiday meals with rich, savory flavors from pan drippings. Family gatherings become memorable when you drizzle this homemade sauce over roasted meats and mashed potatoes.
Ingredients
Scale
- 2 cups (480 mL) turkey drippings or turkey broth
- 4 tbsps (60 g) unsalted butter
- ¼ cup (30 g) all-purpose flour
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fresh or dried thyme
Instructions
- Drippings Preparation: After roasting the turkey, transfer pan drippings into a measuring container and allow liquid to settle, then delicately skim off the excess fat layer using a spoon.
- Liquid Enhancement: If drippings volume is insufficient, supplement with prepared turkey stock to reach the required liquid quantity.
- Roux Foundation: In a medium saucepan over moderate heat, melt butter until smooth, then gradually whisk in flour, creating a uniform, golden-colored mixture while continuously stirring to prevent scorching.
- Flavor Development: Cook the roux until it emanates a rich, nutty aroma and transforms to a light caramel hue, indicating optimal flavor complexity.
- Liquid Integration: Slowly stream reserved drippings or turkey stock into the roux, maintaining vigorous whisking to ensure a silky, lump-free consistency.
- Seasoning Harmonization: Introduce salt, pepper, garlic powder, onion powder, and dried thyme, stirring to distribute flavors evenly throughout the gravy.
- Simmering and Refinement: Reduce heat and allow gravy to simmer, periodically stirring to prevent sticking and promote even thickening, then taste and adjust seasonings as needed.
- Consistency Calibration: If gravy appears too dense, gradually thin by incorporating additional turkey stock until achieving the desired viscosity.
- Serving Preparation: Remove saucepan from heat and transfer warm, aromatic gravy to a serving vessel, ready to complement roasted turkey, creamy mashed potatoes, or traditional stuffing.
Notes
- Skim Fat Carefully: Use a large spoon or fat separator to remove excess fat from drippings, ensuring a clean, rich gravy base without greasy residue.
- Prevent Lumpy Texture: Whisk flour and butter continuously when making roux, creating smooth movements to avoid clumping and achieving a golden, even consistency.
- Control Gravy Thickness: Monitor simmering carefully, stirring frequently and adding stock incrementally to manage desired gravy thickness without becoming too thin or thick.
- Season Strategically: Taste and adjust seasonings gradually, remembering that flavors concentrate during reduction, so start with smaller amounts of salt and spices.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 85
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg