How To Make The Best Turkey Gravy – An Easy To Make Recipe

With Thanksgiving just a few days away I thought it is a great time to share my recipe for the Best Homemade Turkey Gravy. Silky smooth, light brown gravy that has amazing flavor.

It is the perfect sauce to drizzle on top of fresh slices of turkey breast or to pour inside the well of mashed potatoes. Best of all it takes only 20 minutes to prepare so you can make it after the turkey comes out of the oven, giving it ample time to rest.

Which is the key to this recipe because the drippings from the bottom of the roasting pan are going to be added to the gravy for additional flavor. Although there are a lot of gravy recipes that can be made days ahead of time using stock, vegetables and seasonings, the best gravy is made from the actual juices that are left in the bottom of the pan.

However, there are a few key tips and tricks to follow to make sure that you end up with smooth gravy. The worst thing that can happen is if you serve gravy to your family and friends with lumps of flour scattered throughout.

But don’t be intimidated. Making homemade gravy is easy to do by following the guidelines outlined below.

The Keys To Making The Best Turkey Gravy

1. Use Pan Drippings Whenever Possible

Whenever possible take advantage of all the flavors of your oven roasted turkey and use the drippings that are at the bottom of the pan. The residual liquid has already been flavored and it would be a shame to waste it.

However, you will need to strain the liquid before making gravy. You can easily do this by placing a fine mesh strainer over a large measuring cup or bowl.

Then pour the entire contents of the pan drippings in the strainer. Discard what is in the strainer and add the liquid to the gravy.

If you want to remove the fat from the liquid you can use a Gravy Separator. However, I typically use the liquid without separating the fat because with turkey drippings there is very little fat released.

Although I do use a separator when making gravy after cooking a beef or pork roast.

2. Whisk or Sift The Flour

If you are tired of clumpy gravy, then be sure to sift your flour before adding it to the pan. This will help remove any initial clumps that may be in the flour.

If you don’t have a sifter, use a whisk to remove any clumps. Whisk for 1-2 minutes for best results.

3. Heat The Stock

Because the pan drippings will be warm, it is best to warm the stock as well. The amount of stock that you need will depend on the amount of pan dripping liquid that you are able to extract.

To make the best turkey gravy you will need a total of 2 1/2 cups of liquid. Therefore, first measure the amount of pan drippings that you have and then warm enough stock to measure 2 1/2 cups.

4. Low & Slow Heat

When it comes to making gravy, you will most likely be in a hurry to get dinner on the table. However, low and slow heat is crucial here.

First, to make the roux which will thicken your gravy you must allow the flour to incorporate into the butter without burning. Therefore, it is critical that you keep the heat low or lift the pan off the burner if it is getting too hot.

Then when the liquid is added, the gravy needs time to slowly simmer at a low heat to incorporate the flavors and thicken properly. During this time continue to whisk to prevent the thick mixture from sticking to the bottom of the pan.

5. Use A Whisk, Not A Spoon

And the last key to making the turkey gravy is to use a whisk, not a spoon! Whisking the gravy does two things.

First, it will break up any little clumps of flour that may have accumulated in the sauce. Second, whisking allows air to enter the gravy, making for a silky and light tasting gravy.

And for those who use non-stick coated pans, be sure to use a silicone whisk. This will allow you to whisk the bottom and sides of the pan without worry of scratching the surface.

By following the above tips and the easy-to-make recipe below, you will end up with the best turkey gravy every year!

However, be sure to keep this recipe handy for when you make a whole chicken or a pot roast. This technique to making gravy can be used for any type of meat that has been roasted.

BEST TURKEY GRAVY RECIPE

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 1 cup turkey drippings, strained
• 1 1/2 cups stock (turkey, chicken or vegetable)*
• 1/4 cup butter, unsalted
• 1/4 cup all-purpose flour
• 2 teaspoons chopped fresh thyme
• 1 Tablespoon chopped fresh parsley
• salt and pepper to taste

*Depending on the amount of pan drippings that you have you may need just a little stock or the full amount. You will need a total of 2 1/2 cups of liquid when you combine the strained turkey drippings with the stock.

Just be sure to heat the stock so that it is warm before adding it to the turkey drippings.

INSTRUCTIONS

Once you remove the turkey from the oven, transfer it to a serving platter to rest. Carefully strain the turkey drippings from the bottom of the roasting pan with a fine mesh strainer.

Reserve the liquid and discard the solids. Measure out the liquid turkey drippings and add the warm stock so that you have a total of 2 1/2 cups of liquid. Set aside.

Place a medium size saucepan over medium heat. Add the butter and let it melt.

Whisk the flour and thyme together in a small bowl. Then add it to the melted butter and continually whisk until light brown in color, approximately 1-2 minutes.

Slowly whisk in the reserved pan drippings and stock mixture. Increase the heat to medium-high and bring the mixture just to a simmer.

Reduce the heat and allow the turkey gravy to maintain a simmer, whisking constantly, until thickened. This process will take about 7-10 minutes.

Stir in the chopped fresh parsley and season with salt and pepper, to taste. Serve warm.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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