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    Home » Sauces/Condiments

    How to Make Turkey Gravy: Recipe & Troubleshooting

    Published: Nov 19, 2010 · Modified: May 2, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 41 Comments

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    This turkey gravy has been a no-fail recipe for our family for years. But if you run into any troubles, there are plenty of tips for fixing your gravy.
    How to Make Turkey Gravy: Recipe & Trouble Shooting #Thanksgiving

    How to Make Turkey Gravy

    How to Make Turkey Gravy: Recipe & Trouble Shooting #Thanksgiving

    While the Thanksgiving feast is often filled with potential pitfalls, from overcooked turkey to lumpy mashed potatoes, nothing seems to cause more angst than making gravy. If done well, turkey gravy can be the star of the show, enveloping everything on the plate in a rich, savory blanket. If you are like my brother-in-law, gravy is by far the most important part of the meal, prompting your relatives to buy you a gravy thermos so that you can have your own personal supply of the thick sauce sitting beside your placemat. Everyone deserves to be indulged once in a while.

    This recipe does not involve adding wine or herbs, though those things can provide very satisfying results, too. Rather, this version is as basic as turkey gravy recipe can get. And you know what? It works every time. Be sure to scroll down beyond the recipe for some troubleshooting tips, just in case you run into problems. Is your gravy too thick? Too thin? Too salty? I listed solutions for all of those problems, plus a few more. Now, get out there and grab that proverbial bull by the horns...or turkey by the wattle. Whatever floats your Mayflower.

    The recipe:

    Pour the turkey drippings into a large measuring cup. Let it rest for about 10 minutes, then spoon off and discard the fat. If you have one of those liquid measures made for this purpose, then this process will be even easier.

    Add enough turkey or chicken broth to the drippings to total about 4 cups of liquid in all.

    How to Make Turkey Gravy: Recipe & Trouble Shooting

    Set the roasting pan, lovely brown bits included, over top burners that are set on medium heat. Add the butter and allow it to melt, scraping up the browned turkey bits with a wooden spoon.

    Add flour and, using a whisk, stir until this mixture (called a roux) reaches a dark brown color, 4 to 5 minutes.

    How to Make Turkey Gravy: Recipe & Trouble Shooting

    Whisking constantly, slowly add the broth mixture to the pan. Bring the mixture to a boil, whisking constantly. Reduce the heat slightly so that the mixture is simmering. Cook, whisking frequently, until the gravy is thick and smooth, about 15 minutes.

    How to Make Turkey Gravy: Recipe & Trouble Shooting

    Lower heat and keep warm, whisking occasionally to stop a skin from forming, until ready to serve.

    How to Make Turkey Gravy: Recipe & Trouble Shooting #Thanksgiving

    Gravy troubleshooting:

    Problem: The gravy is too thin.

    Solution: Continue simmering. If the gravy still does not thicken, add a slurry. A slurry is made by completely dissolving flour or cornstarch in cold water. Whisk the slurry into the gravy, a little bit at a time, until the gravy thickens.

    Problem: The gravy is too thick.

    Solution: Whisk in additional turkey or chicken broth.

    Problem: The gravy is too salty.

    Solution: Whisk in some water to dilute the salt concentration. Alternatively, add a few thick slices of raw potato and simmer until the potato is soft. It will absorb the salt. Remove the potato before serving.

    Problem: The gravy is lumpy.

    Solution: Continue to simmer the gravy, whisking constantly, until the gravy is smooth. If the gravy still has lumps, pass it through a fine mesh strainer or process with an immersion blender.

    Problem: A skin formed on top of the gravy.

    Solution: Skim off the skin and bring the gravy to a simmer, whisking constantly.

    How to Make Turkey Gravy: Recipe & Troubleshooting

    This turkey gravy has been a no-fail recipe for our family for years. But if you run into any troubles, there are plenty of tips for fixing your gravy.
    5 from 2 votes
    Print Pin Rate
    Course: Sauces/Condiments
    Cuisine: American
    Keyword: Brown Gravy, gravy, Thanksgiving Recipes
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Resting Time: 10 minutes
    Total Time: 35 minutes
    Servings: 6 Servings
    Calories: 101kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 3 ½ cups approximately turkey or low-salt chicken broth
    • 4 tablespoon approximately unsalted butter
    • 6 tablespoon all-purpose flour
    • Freshly ground black pepper
    Prevent your screen from going dark

    Instructions

    • Pour the turkey drippings into a large measuring cup. Let it rest for about 10 minutes, then spoon off the fat and discard. If you have one of those liquid measures made for this purpose, then this process will be even easier.
    • Add enough chicken broth to the drippings to total about 4 cups of liquid in all.
    • Set the roasting pan, lovely brown bits included, over top burners that are set on medium heat. Add butter and melt, scraping up the browned turkey bits with a wooden spoon. Add flour and, using a whisk, stir until this mixture (called a roux) reaches a dark brown color, 4 to 5 minutes.
    • Whisking constantly, slowly add the broth mixture to the pan. Bring the mixture to a boil, whisking constantly. Reduce the heat slightly so that the mixture is simmering. Cook, whisking frequently, until the gravy is thick and smooth, about 15 minutes. Lower heat and keep warm, whisking occasionally to stop a skin from forming, until ready to serve.

    Nutrition

    Serving: 0.5Cup | Calories: 101kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 503mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 236IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    1796Shares
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      Reader Interactions

      Comments

      1. Jack

        November 26, 2021 at 5:19 am

        5 stars
        I followed the recipe as is and just added 1 teaspoon of Gravy Master. Best gravy I ever made. 🙂

        Reply
        • Dara

          December 02, 2021 at 1:11 pm

          I'm so thrilled to hear that, Jack! Thank you for commenting.

          Reply
      2. Liz

        November 22, 2021 at 7:45 am

        Hello-

        The tutorial mentioned reserving 3 TBSP turkey fat but the recipe doesn't mention that. Can you leave it out and just use butter? Thanks.

        Reply
        • Dara

          November 22, 2021 at 8:56 am

          Hi Liz, thank you for pointing that out. I have no idea how that sentence made it in there! Please disregard and follow the directions in the recipe card at the bottom of the post. Happy Thanksgiving!

          Reply
      3. Kari@Loaves n Dishes

        November 19, 2013 at 7:34 am

        Great tutorial Dara! I like a gravy that's started with a roux, much tastier than one thickened with a slurry.

        Reply
        • Dara (Cookin' Canuck)

          November 19, 2013 at 3:51 pm

          I completely agree, Kari! The roux gives the gravy such a rich flavor.

          Reply
      4. carrie

        December 03, 2012 at 3:28 pm

        Just used this recipe and it turned out perfect! Thanks.

        Reply
      5. Anna @ hiddenponies

        November 19, 2011 at 8:34 am

        Great tutorial - but you didn't troubleshoot my main problem, which is remembering to make the gravy as someone is already carving the turkey and everyone is already gathered around the table 🙂

        Reply
      6. oak dining room table

        December 16, 2010 at 5:26 am

        I hope this will be a success when I try this. I have been failing for how many Christmas dinners!

        Reply
      7. How To: Simplify

        December 12, 2010 at 5:31 am

        This is such a fantastic "How To"! What a helpful tutorial!

        Reply
      8. TidyMom

        November 25, 2010 at 1:15 pm

        GREAT post!! and gravy is definitely one of my favorite parts of Thanksgiving!!

        Have a Happy Thanksgiving!

        Reply
      9. Rita

        November 23, 2010 at 8:11 pm

        What a lovely blog! Great way to instruct how to make the perfect gravy; I do love your gravy bowl!

        Reply
      10. Tina

        November 23, 2010 at 4:42 pm

        That was helpful and instructional!

        Reply
      11. Robyn

        November 22, 2010 at 1:49 pm

        Love this post, Dara. It's a perfect tutorial!

        Reply
      12. SashaInTheKitchen

        November 22, 2010 at 2:27 am

        what a great tutorial - nice post 🙂

        Reply
      13. A Canadian Foodie

        November 21, 2010 at 6:42 pm

        What an excellent post. Completely different than how I make my gravy. I make it the traditional way... no butter, flour and water, s and p only... but the stock makes a lot of sense instead of the water... and everything is better with butter. Love your trouble shooting tips.
        Bravo!
        🙂
        Valerie

        Reply
      14. Drick

        November 21, 2010 at 5:21 pm

        one of the first things we southerners are taught is how to make gravy - life, nor food is not complete without it... like a good sauce, the turkey gravy is an important part of the meal and you have done an outstanding job of clarifying this method

        Reply
      15. Monet

        November 21, 2010 at 5:38 am

        Hello dear,
        You prepare gravy the same way that my grandmother does, and now I'm lucky enough to have a post with step-by-step photos to refer to the next time I try to attempt this on my own. Thank you for sharing, love. I hope you have a beautiful Sunday!

        Reply
      16. Lana @ Never Enough Thyme

        November 21, 2010 at 2:10 am

        Very nice tutorial, Dara, with great rescue tips! Well done.

        Reply
      17. Denise Michaels - Adventurous Foodie

        November 21, 2010 at 12:18 am

        I'm going to print this one out and have it in my kitchen next Thursday. I'm a pretty good cook but gravy and pie crust are two challenges in my book. (Wonder if I can get someone to bring the pumpkin pie? *wink*)

        Reply
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