Easy Turkey Gravy (Print Version)
# Ingredients:
→ Main Components
01 -
2 tablespoons of unsalted butter
02 -
¼ cup all-purpose flour (can swap with whole wheat or gluten-free blend)
03 -
3 to 4 cups of drippings from your roasted turkey or turkey stock
04 -
Chicken stock or broth, as needed to reach 4 cups total liquid
→ Seasonings
05 -
Sea salt and black pepper, adjusted to your liking
06 -
Fresh rosemary and thyme sprigs, optional for extra depth
# Instructions:
01 -
Start by checking that you've got roughly 4 cups of turkey drippings or stock ready to go. If you're running short, no worries—just top it off with some good quality chicken broth until you hit that 4-cup mark.
02 -
Grab a large skillet and melt your butter over medium-high heat. Once it's bubbling nicely, sprinkle in a bit of the flour while whisking constantly. Now here's the key: pour in your turkey drippings gradually, alternating between adding liquid and flour while whisking like your life depends on it to prevent any clumps from forming. Start with about 3 to 3½ cups of liquid, then decide if you need more based on how thick you want it.
03 -
Let your gravy come up to a gentle simmer—don't let it boil—and give it a minute or two to thicken up nicely, stirring now and then. If it gets too thick, splash in more stock to loosen it. Taste it and season with salt and pepper as needed. Feel free to toss in a teaspoon or two of chopped fresh rosemary or thyme if you want to take the flavor up a notch. This recipe serves 4 to 6 people, so double everything if you're feeding a crowd.
# Notes:
01 -
Store any leftover gravy in an airtight container in your refrigerator for 3 to 4 days. When you're ready to enjoy it again, just warm it up on the stove or zap it in the microwave.
02 -
For longer storage, let the gravy cool down completely, then transfer it to a freezer-safe container, bag, or even pour it into an ice cube tray for portioned servings. When you need it, defrost in the fridge overnight and reheat gently.