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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. marla {family fresh cooking}

        November 20, 2010 at 6:27 pm

        If this is success guaranteed than please count me in! Turkey gravy is delicious & I would want tons for leftovers! xo

        Reply
      2. Marisa

        November 20, 2010 at 5:58 am

        Good gravy is very important! This is a great step by step tutorial. The photos are espeically helpful.

        Reply
      3. Michelle @ Brown Eyed Baker

        November 20, 2010 at 12:03 am

        Awesome tips for gravy-making! Thanks Dara!

        Reply
      4. Mags @ the Other Side of 50

        November 19, 2010 at 11:55 pm

        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!

        Reply
      5. Cookin' Canuck

        November 19, 2010 at 10:25 pm

        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.

        Reply
      6. Amanda

        November 19, 2010 at 9:48 pm

        Fantastic post!!! Amazing info in here... I soaked up every word!

        Blessings!
        Amanda

        Reply
      7. Fromagette

        November 19, 2010 at 7:29 pm

        Thank you!!! I bought Trader Joe's gravy as back-up...but maybe now I won't need it!

        Reply
      8. Sprinkles of Parsley

        November 19, 2010 at 7:20 pm

        I'm so happy you posted this! You make it look so easy!

        Reply
      9. Tracy

        November 19, 2010 at 5:50 pm

        Love this post! I feel like I've been off my game lately with the gravy, and this is just what I needed!!

        Reply
      10. Belinda @zomppa

        November 19, 2010 at 5:40 pm

        Nothing beats homemade gravy!!!!!

        Reply
      11. Barbara @ Modern Comfort Food

        November 19, 2010 at 5:33 pm

        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!

        Reply
      12. Barbara Bakes

        November 19, 2010 at 4:56 pm

        Your gravy boat is gorgeous. Lots of nice tips. Happy Thanksgiving!

        Reply
      13. Erika

        November 19, 2010 at 3:19 pm

        Oh, thank goodness. Gravy is indeed the most stressful part of the meal for me. Your primer helps tremendously.

        Reply
      14. Pretend Chef

        November 19, 2010 at 2:14 pm

        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.

        Reply
      15. Tickled Red

        November 19, 2010 at 2:07 pm

        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.

        Reply
      16. warmvanillasugar

        November 19, 2010 at 1:55 pm

        I love this post! I always have trouble with turkey gravy. Thanks!

        Reply
      17. Laurie @simplyscratch

        November 19, 2010 at 1:03 pm

        Between PW's throwdown and this gravy post... I'm craving Thanksgiving dinner in a bad way!!

        Reply
      18. Kristen

        November 19, 2010 at 12:54 pm

        There is something special about Thanksgiving gravy. This was a great post.

        Reply
      19. Estela @ Weekly Bite

        November 19, 2010 at 4:41 am

        I love making my gravy straight out of the pan!

        This is the perfect tutorial! Thanks 🙂

        Reply
      20. jane deere

        November 19, 2010 at 4:19 am

        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!

        Reply
        • Laura

          November 03, 2016 at 6:44 pm

          What happened to the 3 tablespoons turkey fat?

          Reply
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