Get ready to master the art of the most essential holiday side dish with this recipe for Perfect Turkey Gravy. This is a classic, no-fail method that delivers a rich, savory, and perfectly smooth gravy every single time. Whether you have a roasting pan full of flavorful turkey drippings or you’re looking for a delicious Turkey Gravy Recipe Without Drippings, this guide has you covered. It’s a simple, straightforward recipe that comes together in about 10 minutes, ensuring you have a luscious, flavorful gravy to pour over everything on your Thanksgiving plate.
Why This is the Ultimate Easy Turkey Gravy Recipe
This recipe is designed to be simple, reliable, and delicious. Here’s why you’ll love it:
- Incredibly Rich and Flavorful: This gravy has a deep, savory flavor that perfectly complements roasted turkey, mashed potatoes, and stuffing.
- Foolproof and Lump-Free: The simple roux-based method ensures a perfectly smooth and creamy gravy with no lumps.
- Quick and Easy: The entire process takes just about 10 minutes on the stovetop, making it an easy task to manage on a busy cooking day.
- Versatile: It’s a fantastic recipe whether you’re making a traditional Turkey Gravy From Drippings or need a simple version using just stock.
Your Simple Ingredient Checklist
This recipe uses a handful of pantry staples to create a spectacular gravy.
The Ingredient Lineup:
- 4 cups of liquid: either pan drippings from your roasted turkey OR 4 cups of good-quality chicken or turkey stock.
- ½ cup (1 stick) of unsalted butter, cut into 8 pieces.
- ½ cup of all-purpose flour.
- 1 teaspoon of coarse black pepper.
- Salt to taste.
Step-by-Step Instructions
Follow these simple steps for a perfect, flavorful gravy.
Part 1: Prepare Your Liquid
- If Using Drippings: After your turkey has roasted, pour all the juices and drippings from the roasting pan through a fine-mesh strainer into a large bowl or measuring cup. Let it sit for a few minutes so the fat rises to the top. Use a spoon to skim off and discard the excess fat. You should have about 4 cups of liquid. If you have less, simply add enough chicken or turkey stock to reach the 4-cup mark.
- If Using Stock: If you are not using pan drippings, simply have your 4 cups of chicken or turkey stock ready to go.
Part 2: Make the Gravy
- Melt the Butter: In a large saucepan, melt the butter over medium-low heat.
- Make the Roux: Stir in the coarse black pepper. Gradually whisk in the all-purpose flour until it is completely incorporated into the butter, forming a thick paste (a “roux”). Continue to cook and whisk for another minute or two to cook out the raw flour taste.
- Add the Liquid: Very slowly, pour in about one cup of your prepared pan drippings or stock while whisking constantly and vigorously. Once that is smooth, continue to slowly pour in the remaining liquid, whisking the entire time to ensure a lump-free gravy.
- Simmer and Thicken: Increase the heat slightly and bring the gravy to a simmer. Let it cook for several minutes, stirring occasionally, until it has thickened to your desired consistency.
- Serve: Taste the gravy and season with salt if needed. Serve immediately, or keep it on very low heat until you are ready to serve.
Frequently Asked Questions (FAQ)
1. How do I fix lumpy gravy? The key to preventing lumps is to add your liquid to the roux very slowly at first while whisking constantly. However, if you do end up with lumps, the easiest way to fix it is to pour the gravy through a fine-mesh strainer before serving. You can also use an immersion blender to quickly smooth it out.
2. Can I make this a Turkey Gravy Recipe Without Drippings? Yes, absolutely! This recipe works perfectly without pan drippings. Simply use 4 cups of a high-quality, flavorful chicken or turkey stock as your base. To add an even deeper, “roasted” flavor, you can sauté some chopped carrots, celery, and onion in the butter before making the roux, then strain them out before serving.
3. What is a roux and why is it important? A “roux” is a paste made from equal parts fat (in this case, butter) and flour. It’s a classic French technique used as a thickener for sauces and gravies. Cooking the flour in the fat for a minute or two is important because it gets rid of the raw, pasty taste of the flour.
4. How do I store and reheat leftover gravy? Store any leftover gravy in an airtight container in the refrigerator for up to 4 days. The gravy will become very thick and almost solid when it’s cold. To reheat, simply warm it in a saucepan over low heat, whisking frequently. You may need to whisk in a splash of warm chicken broth or milk to thin it back down to its original consistency.
The Best Perfect Turkey Gravy: A Foolproof Holiday Classic
Equipment
- Large saucepan To cook the gravy
- Whisk For lump-free gravy
- Measuring cup To measure drippings or stock
- Fine Mesh Strainer To strain drippings if using
Ingredients
- 4 cups pan drippings from roasted turkey OR chicken/turkey stock
- 1/2 cup unsalted butter, cut into 8 pieces
- 1/2 cup all-purpose flour
- 1 tsp coarse black pepper
- to taste salt
Instructions
- If using drippings: Strain turkey drippings into a measuring cup. Skim off fat. Add stock if needed to reach 4 cups total liquid. If using stock only: Warm 4 cups of chicken or turkey stock.
- In a large saucepan, melt butter over medium-low heat. Stir in black pepper. Whisk in flour until fully incorporated into a paste (roux). Cook 1–2 minutes to eliminate raw flour taste.
- Slowly pour in 1 cup of drippings or stock while whisking constantly. Once smooth, continue adding remaining liquid gradually, whisking to avoid lumps.
- Bring gravy to a gentle simmer. Cook, stirring occasionally, for 3–5 minutes until thickened to desired consistency.
- Taste and season with salt if needed. Serve hot over turkey, mashed potatoes, and stuffing.