Turkey Gravy at home
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Turkey Gravy at home is a sides recipe on Avoteb. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1/3 cup fat skimmed from the turkey pan drippings (or butter)
- 1/3 cup all-purpose flour
- 1 to 2 cups turkey juices (whatever you have, after the fat has been skimmed off)
- 3 to 4 cups warm chicken stock
- fine sea salt and freshly-ground black pepper, to taste
- 1 teaspoon chopped fresh rosemary or thyme, optional
- 1 tablespoons dry sherry or dry white wine, optional
Method
Separate fat and juices: After roasting your turkey, pour the pan drippings into a heatproof measuring cup or fat separator. Skim off most of the fat and measure the dark juices (you’ll usually have 1–2 cups). Tip in enough warm chicken stock to total 4 cups combined liquid (start with less stock if you have plenty of juices).
Make the roux: In a wide skillet or saucepan over a medium burner, melt the skimmed turkey fat (or butter). Scatter in the flour and whisk constantly for 3-4 minutes, until lightly golden and nutty.
Tip in liquids gradually: Slowly whisk in about 3 cups of the juices/stock mixture, a little at a time, whisking out any lumps. Once smooth and thickened slightly, add more liquid as needed to reach your preferred gravy consistency.
Skippable wine and herbs: mix in the sherry or white wine if using, and let it bubble gently gently for 2–3 minutes. Taste and season with salt and pepper. Stir in fresh herbs if desired.
Finish and serve: If you prefer a evenly smooth gravy, strain through a fine-mesh strainer. Move to a warm gravy boat and serve right away.
