It's Thanksgiving Day, and your table is set with a beautifully roasted turkey, plenty of stuffing, cranberry sauce, and heaps of mashed potatoes. The only thing you need to complete your perfect Thanksgiving dinner? Why, turkey gravy, of course!
Homemade turkey gravy is super easy to make and tastes a million times better than anything you can pick up from the supermarket. This rich, delicious, smooth turkey gravy is made from the pan drippings after roasting your Thanksgiving turkey, and you can quickly whip it up while the turkey rests after it comes out of the oven. You only need a few ingredients to make perfect homemade turkey gravy, and it'll make your Thanksgiving dinner even tastier!
One of the best things about turkey gravy is how easy it is to make. Your first step is to make a roux, which is a mixture of flour and butter that helps to thicken sauces. Start by melting the butter in a saucepan. Whisk in the flour, stirring continuously until the smell of raw flour cooks off, about 1 to 2 minutes. Stir in ½ cup of the pan drippings, whisking it to form a paste. Next, add in the rest of the pan juices ½ cup at a time until you get a nice, smooth gravy.
Let the gravy simmer until it begins to thicken, then take it off the heat. Stir in the Worcestershire sauce, salt, and some freshly ground black pepper, then serve your turkey gravy. It tastes amazing not only on turkey but creamy mashed potatoes, roasted vegetables, and stuffing as well!
Absolutely! Simply discard the giblets when you're roasting the turkey and use the pan drippings as a gravy base. If you don't want to use the pan drippings, chicken stock is a great substitute.
You can make turkey gravy up to 1 day in advance. If it's too thick, add a little stock until it gets to your desired consistency.
If you don't have quite enough pan juices, you can add some chicken stock or broth to make up the proper amount.
If your gravy isn't thickening up to your liking, you can add a little cornstarch mixed with broth to thicken it up. Cornstarch can also be used as a substitute for flour for those on a gluten-free diet.
If you don't have any pan drippings, you can make gravy using chicken stock (or any other stock you have on hand).
Pour your turkey gravy into an airtight container, and refrigerate it for up to 2 days.
In a small saucepan, melt the butter over low heat. Add in the flour and whisk constantly for 2 minutes, until the raw smell of the flour cooks off.
Whisk ½ cup of pan drippings into the saucepan to form a paste. Pour in the rest of the pan juices ½ cup at a time. Whisk until smooth.
Bring the mixture to a simmer and cook for a few minutes, until thickened. Remove from heat, whisk in Worcestershire sauce, salt, and pepper.