Turkey Gravy
This turkey gravy recipe is incredibly easy to make using the pan drippings from a roasted turkey. Rich, flavorful, and smooth, it's the perfect addition to roast turkey and mashed potatoes for a delicious holiday meal!
Ingredients
- Drippings from roasted turkey
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 teaspoon chopped fresh thyme optional
- 1-2 cups low-sodium chicken broth
- Salt and pepper to taste
Instructions
- After roasting your turkey, carefully pour the turkey drippings from the roasting pan into a large liquid measuring cup or gravy fat separator. Let sit for about 5 minutes so the fat rises to the top. Spoon off and discard the fat.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour (and fresh thyme, if using). Cook, whisking constantly, until the mixture turns golden brown.
- Slowly whisk in 2 cups of turkey drippings. (If you don’t have 2 full cups of drippings, add enough broth to make up the difference.) Then whisk in 1 cup of chicken broth.
- Bring the mixture to a boil, whisking often. Reduce heat and simmer for 5-6 minutes, whisking frequently, until the gravy reaches your desired thickness. If the gravy is too thick, gradually whisk in more chicken broth, a little at a time, until it reaches the right consistency.
- Season with salt and pepper to taste. Serve warm.
Notes
Make Ahead/Storage Instructions: Store gravy in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm it in a saucepan over medium-low heat until simmering. If the gravy is too thick, whisk in a small amount of broth to thin it out.
To Freeze: Freeze gravy in an airtight container for up to 2-3 months. For convenience, freeze in meal-sized portions. Thaw overnight in the refrigerator, then reheat on the stove as directed above.