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
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.
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.
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.
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
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
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
marla {family fresh cooking}
If this is success guaranteed than please count me in! Turkey gravy is delicious & I would want tons for leftovers! xo
Marisa
Good gravy is very important! This is a great step by step tutorial. The photos are espeically helpful.
Michelle @ Brown Eyed Baker
Awesome tips for gravy-making! Thanks Dara!
Mags @ the Other Side of 50
Thanks for the gravy tips. I've got the rest of the meal down pat, but for some reason the gravy still gives me fits!
Cookin' Canuck
Jane - Thank you! I hope they find it helpful.
Estela - It's a great way to take advantage of the lovely browned bits from the turkey.
Kristen, warmvanilla, Erika, Barbara, Belinda, Sprinkles, Amanda- Thank you!
Laurie - I hear you. I'm going to be in food withdrawal once the holiday is over.
Tickled Red - I love it when dads have their secret holiday recipes. My dad makes his amazing stuffing each year.
Pretend Chef - I hear you. Smother dry turkey in some gravy and everyone is happy!
Barbara - Just remember to cook the roux until it reaches the color that you want your gravy to be.
Tracy - I hope it works out for you this year.
Rachel - You can do it, my friend. Throw that gravy in your freezer.
Amanda
Fantastic post!!! Amazing info in here... I soaked up every word!
Blessings!
Amanda
Fromagette
Thank you!!! I bought Trader Joe's gravy as back-up...but maybe now I won't need it!
Sprinkles of Parsley
I'm so happy you posted this! You make it look so easy!
Tracy
Love this post! I feel like I've been off my game lately with the gravy, and this is just what I needed!!
Belinda @zomppa
Nothing beats homemade gravy!!!!!
Barbara @ Modern Comfort Food
This tutorial is very useful for new cooks and a good reminder for more experienced ones as well. I often find myself in too much of a hurry when making T-Day turkey gravy and shortchange the roux. Reminder to self: stir until brown!
Barbara Bakes
Your gravy boat is gorgeous. Lots of nice tips. Happy Thanksgiving!
Erika
Oh, thank goodness. Gravy is indeed the most stressful part of the meal for me. Your primer helps tremendously.
Pretend Chef
Your comment about the gravy possibly becoming the star of the show is dead on. We were invited to someone's house one year for Thanksgiving and the food wasn't quite on target with my tastes but their gravy had the giblets added in and it was fantastic. I drenched my plate with it and could have ate it by the spoonful. I really love your troubleshooting tips. I am one of those who has at least 12 mishaps every Thanksgiving.
Tickled Red
Can I just tell you that I can not live without good turkey gravy. On Thanksgiving dad won't let you in the kitchen while he is making his. Top secret and delicate stuff going on in there.
warmvanillasugar
I love this post! I always have trouble with turkey gravy. Thanks!
Laurie @simplyscratch
Between PW's throwdown and this gravy post... I'm craving Thanksgiving dinner in a bad way!!
Kristen
There is something special about Thanksgiving gravy. This was a great post.
Estela @ Weekly Bite
I love making my gravy straight out of the pan!
This is the perfect tutorial! Thanks 🙂
jane deere
Perfect tutorial on gravy and great step-by-step instructions. So many of my friends are super scared of making gravy...I'll send them your way!
Laura
What happened to the 3 tablespoons turkey fat?