Description
Rich, flavorful turkey gravy made from scratch with drippings, broth, and herbs. Perfect for Thanksgiving!
Ingredients
Scale
- 1/4 cup turkey drippings (reserved from roasting the turkey)
- 1/4 cup all-purpose flour
- 4 cups turkey or chicken broth (low sodium preferred)
- 1/2 cup dry white wine (optional, such as Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon black pepper, freshly ground
- Salt to taste
- 2 tablespoons unsalted butter (optional, for extra richness)
- 1 tablespoon cornstarch (optional, for thickening if needed)
- 2 tablespoons cold water (optional, for cornstarch slurry)
Instructions
- Strain the Turkey Drippings: After roasting your turkey, pour the drippings through a fine-mesh sieve into a heatproof bowl. Let the drippings sit for a few minutes so the fat separates from the juices.
- Separate the Fat: Skim off the fat from the top of the drippings. You need about 1/4 cup of the fat for the roux. Supplement with melted butter if needed.
- Measure the Drippings: Measure out 1/4 cup of the reserved turkey fat. Pour it into a medium-sized saucepan over medium heat.
- Whisk in the Flour: Gradually whisk in 1/4 cup of all-purpose flour into the hot turkey fat. Whisk constantly for about 3-5 minutes, until the mixture is smooth and golden brown. Be careful not to burn it.
- Slowly Add the Broth: Gradually pour in 4 cups of turkey or chicken broth, whisking constantly to prevent lumps from forming. Start with a small amount of broth (about 1/2 cup) and whisk it in thoroughly until smooth. Then, add the remaining broth in a steady stream, continuing to whisk.
- Deglaze with Wine (Optional): If using wine, pour in 1/2 cup of dry white wine and bring the mixture to a simmer.
- Add the Worcestershire Sauce and Spices: Stir in 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, 1/2 teaspoon of dried sage, and 1/4 teaspoon of freshly ground black pepper.
- Simmer and Thicken: Bring the gravy to a gentle simmer over medium-low heat. Let it simmer for about 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Taste and Season: Taste the gravy and add salt to taste.
- Add Butter (Optional): For extra richness, stir in 2 tablespoons of unsalted butter.
- Thicken Further (If Needed): If your gravy isn’t thick enough, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly pour the slurry into the simmering gravy, whisking constantly.
- Strain Again (Optional): For an extra-smooth gravy, you can strain it through a fine-mesh sieve one last time.
- Keep Warm: Keep the gravy warm until serving.
Notes
- Use good quality broth for the best flavor.
- Don’t overcook the roux, or it will taste bitter.
- Whisk constantly to prevent lumps.
- Adjust the seasoning to your liking.
- Gravy can be made ahead of time and reheated.
- Lumpy Gravy: Whisk vigorously, strain, or use an immersion blender.
- Thin Gravy: Simmer longer or thicken with cornstarch slurry.
- Thick Gravy: Add more broth.
- Bland Gravy: Add more salt, pepper, herbs, Worcestershire sauce, lemon juice, or hot sauce.
- Greasy Gravy: Skim off excess fat or add cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes