This gravy made with turkey drippings and turkey stock is like an early Christmas present for your tummy (and your taters)!
This turkey gravy is really easy to make and is so flavorful, you’ll be making it all year round! There is no reason to try and make some fancy recipe that most likely won’t turn out. Believe me, I know from experience. The first time my daughter brought her boyfriend, now finance, home for Thanksgiving, I spent all day working on a gravy recipe from a famous chef that was supposed to “knock your socks off”. After bragging all day long about my fabulous gravy and telling the whole family to get ready to be bare foot when their socks were knocked off, I ended up using gravy from a can 😂😂😂.
For the most flavorful gravy, this can’t be made ahead of time because you need to use the drippings from the roasted turkey. This gravy is pretty simple and quick and can be whipped up while the turkey is resting.
For this fool proof, fabulous turkey gravy, you begin with a roux. A roux is just equal parts of butter and flour whisked together in a warm pan.
Once the butter and flour are whisked together and there are no lumps, let it cook a couple of minutes. The longer you cook the roux, the darker it will get, and the less thickening power it will have. For this gravy, you only need to cook it 1-2 minutes.
Whisk in the drippings from your turkey and either some store bought stock or some homemade turkey stock. I made homemade turkey stock by roasting the bones from my turkey breast at 350 degrees for 30 minutes. Then, boil the roasted bones in a large pot with some celery, onions, carrots, fresh herbs, and pepper corns for 2 hours. Don’t get all worked up about homemade stock. Store bought chicken broth or turkey broth will produce some really flavorful gravy.
Keep whisking until the gravy thickens, adding more liquid as needed until your desired consistency is reached. A general rule of thumb for gravy is use one cup of liquid for each Tbsp of butter +Tbsp of flour. For example, if you use 1 Tbsp of butter and 1 Tbsp of flour, use one cup of liquid. Taste and season with salt, if needed. I don’t put black pepper in my gravy because I don’t want the black flecks to show. If you want a spicier gravy, you could add some white pepper.
You might not be able to claim that you made some fancy chef’s gravy, but I’m thinking this simple turkey gravy will pretty much knock your socks off!