There’s just something about gravy that adds so much to creamy mashed potatoes or stuffing, and of course turkey! This turkey gravy does not disappoint! For my Thanksgiving spread I had originally tried my buttery whole wheat gravy recipe and it just wasn’t exactly what I had in mind. So I knew that I needed to hunt down a better recipe. I found this one and it was exactly what I wanted. SIMPLE! With all of the other things I had going on, I wanted something that I could throw together in no time right before everything was finished that would be the perfect finishing touch to the meal. Look no further, this is the recipe you want and need!
Turkey Gravy Recipe
This Turkey Gravy Recipe is a MUST for your holiday table! This gravy is good with pretty much all the staple side dishes - and turkey of course!
Ingredients
- 1/2 c. butter cut into about 8 pieces
- 1 tsp. coarse black pepper
- 1/2 c. all-purpose flour
- 4 c. turkey pan drippings OR 4 c. turkey stock
Instructions
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In a large saucepan, melt 1/2 cup butter over medium-low heat. Sprinkle in 1 teaspoon coarse black pepper.
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Slowly add flour to create a roux, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter.
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Slowly begin to pour in drippings and/or stock into the pan, constantly whisking. Allow the gravy to cook for several minutes, the longer it sits the more it will thicken up.
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Serve immediately, or keep on very low heat until you’re ready to serve.
Recipe Notes
[My 2 Cents]
If using drippings from a chicken or turkey: Pour drippings into a gravy fat separator. I specifically made a special trip to the store to pick up one (I LOVE OXO products) and it worked like a charm. I have not idea how exactly it works, but it did! You'll want to allow the drippings to cool a bit so that the fat rises to the top, then pour our your gravy and leave the fat. If you don’t have enough drippings to equal 4 cups, add enough turkey stock until you have 4 cups.
Because I brined my turkey, my gravy was INSANELY salty!! So, I just kept adding water until it wasn't so bad any more. I probably added a good 4-5 cups of water to help balance it out. If you haven't brined your turkey in salt water, you will be fine.
Adapted from Center Cut Cook
