Classic Turkey Gravy

Step-by-Step Instructions

Making Classic Turkey Gravy is a simple process that yields a rich, velvety sauce. Let’s get cooking!

Step 1: Gather and Prep

• Gather all ingredients: 2 tablespoons butter, 1 medium onion (or leek/shallots), turkey neck and giblets (no liver), 8 cups chicken broth, 3 herb sprigs, 1 bay leaf, turkey drippings, ½ cup flour, Worcestershire sauce, salt, pepper, and optional flavored butter.
• Have a degreasing cup, large saucepan, and fine-mesh sieve ready.

Tip: Start the broth when the turkey goes into the oven to save time.

Step 2: Make the Broth

• Melt 2 tablespoons butter in a large saucepan over medium-low heat.
• Add sliced onion (or leek/shallots) and turkey neck and giblets. Cook, stirring, until giblets are browned, about 15 minutes.
• Add 8 cups chicken broth, 3 sprigs of herbs (thyme, parsley, rosemary, and/or sage), and 1 bay leaf.
• Cover and simmer for about 2 hours while the turkey roasts.
• Strain the broth through a fine-mesh sieve into a bowl, keeping warm. Reserve neck and giblets if using in gravy.

Tip: Brown giblets well for deeper flavor; simmer gently to avoid reducing broth too much.

Step 3: Collect Drippings

• When the turkey is done, transfer it to a cutting board.
• Pour all pan drippings into a degreasing cup.
• Add ½ cup prepared broth to the roasting pan and scrape up browned bits with a wooden spoon (heat pan gently if bits are stuck).
• Add the bits and liquid to the degreasing cup.

Tip: Use a degreasing cup to easily separate fat; refrigerate briefly if fat doesn’t separate quickly.

Step 4: Make the Roux

• Let fat rise to the top of the degreasing cup. Spoon off ½ cup fat and transfer to a large saucepan over medium heat.
• Sprinkle in ½ cup flour and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.

Tip: Stir continuously to prevent burning; a light golden roux thickens best, while darker adds flavor but less thickening power.

Step 5: Finish the Gravy

• Gradually whisk in the hot broth (about 8 cups) to the roux, stirring constantly to prevent lumps.
• Pour in the dark roasting juices from the degreasing cup, discarding remaining fat.
• If using, chop giblets and shred neck meat; add to the gravy.
• Bring to a boil, then reduce to medium-low and simmer, whisking occasionally, until thickened, about 10 minutes.
• Add a dash of Worcestershire sauce and season with salt and pepper to taste.
• Stir in 2 tablespoons cold flavored butter (if using) for extra richness.

Tip: Add broth slowly while whisking for a smooth texture; taste and adjust seasoning at the end.

Step 6: Serve

• Strain through a fine-mesh sieve if lumpy or if giblets were added and you prefer a smoother gravy.
• Serve warm in a gravy boat, about ⅓-½ cup per serving, alongside turkey, mashed potatoes, or stuffing.

Tip: Keep gravy warm in a saucepan over low heat or a warmed gravy boat until serving.

Flavored Butter Instructions (Optional)

• Basic Butter: Whip 1 cup cold heavy cream on high speed for 3 minutes to make whipped cream, then 6 more minutes until butter separates. Strain through cheesecloth, squeezing out liquid. Shape into a log with parchment, chill, and slice.
• Pumpkin: Mash ¼ cup canned pumpkin, 1 stick softened butter, ¼ teaspoon orange zest, ½ teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
• Spiced Cranberry: Simmer ½ cup cranberries, 1 tablespoon water, ¼ cup sugar, 1 strip lemon zest, 1 cinnamon stick, and 1 clove for 6-8 minutes. Discard zest, cinnamon, and clove; cool. Pulse with 1 stick softened butter and a pinch of salt.
• Bourbon-Raisin: Microwave ½ cup raisins with 1 tablespoon bourbon, covered, for 45 seconds; cool. Pulse with 1 stick softened butter, 1 tablespoon chopped chives, and a pinch of salt.
• Sage Brown Butter: Melt 1 stick butter over medium heat until browned. Add ¼ cup sage, fry for 30 seconds, drain, and chop. Mash with 1 stick softened butter and a pinch of salt.

Tip: Make flavored butter ahead; refrigerate for up to 1 week or freeze for 1 month.

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Assembly: Building the Perfect Classic Turkey Gravy

Making Classic Turkey Gravy is all about creating a smooth, flavorful sauce to complement your meal. Here’s how to make it shine:

• Broth: Simmer giblets and aromatics for a rich base.
• Drippings: Use pan juices for authentic turkey flavor.
• Roux: Cook flour and fat for a smooth, thick texture.
• Finishing Touches: Add Worcestershire and optional flavored butter for depth.

Presentation Tips

• Serve in a warmed gravy boat for an elegant touch.
• Garnish with a sprig of fresh thyme or parsley for a festive look.
• Pair with roasted turkey, mashed potatoes, or stuffing for a classic holiday spread.

Storage and Make-Ahead Tips

Classic Turkey Gravy is great for make-ahead meals or leftovers.

• Storage:
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 3 months in freezer-safe containers; thaw in the fridge overnight.
• Make-Ahead:
  • Prepare broth up to 2 days ahead; refrigerate or freeze.
  • Make gravy (without drippings) up to 1 day ahead; reheat and add drippings after roasting turkey.
• Reheating: Reheat gently in a saucepan over low heat, whisking in a splash of broth or water if too thick.
• Tip: Strain before serving if reheated to ensure smoothness.

Recipe Variations

Classic Turkey Gravy is versatile and easy to customize. Here are some fun twists:

• Creamy Gravy: Add ¼ cup heavy cream for a richer texture.
• Herb-Infused Gravy: Add 1 teaspoon chopped fresh sage or rosemary to the broth.
• Wine Gravy: Replace ½ cup broth with white or red wine for complexity.
• Mushroom Gravy: Sauté 1 cup sliced mushrooms with the onion for the broth.
• Gluten-Free Gravy: Use gluten-free flour or cornstarch; ensure Worcestershire is gluten-free.

Nutrition Information (Per Serving, Based on 24 Servings of ⅓ Cup)

• Calories: Approximately 50-70 kcal (varies by fat content and flavored butter use).
• Protein: Low, from broth and giblets (if used).
• Fat: Moderate, from drippings, butter, and flour.
• Carbs: Low, from flour.
• Note: For precise nutrition, calculate based on specific ingredients and portion sizes.

Quick Fixes

• Too Thick: Add a splash of water, broth, brandy, or bourbon.
• Too Thin: Whisk in a slurry of equal parts flour and soft butter (1 tablespoon each) into boiling gravy.
• Too Lumpy: Strain through a fine-mesh sieve.

Conclusion: Savor the Savory Perfection!

Classic Turkey Gravy is the finishing touch that brings rich, velvety goodness to every holiday plate. With its flavorful broth, turkey drippings, and optional flavored butter, it’s perfect for Thanksgiving, Christmas, or any turkey feast. Easy to make with a big flavor payoff, this gravy is sure to impress your guests. So, grab your saucepan, whip up this classic sauce, and enjoy a holiday favorite. We’d love to hear how your gravy turns out—share your creations in the comments or on social media!

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Classic Turkey Gravy

• Author: Alyssa

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Description

Craving a rich, savory gravy to elevate your Thanksgiving feast? Classic Turkey Gravy transforms turkey drippings and a flavorful homemade broth into a velvety, umami-packed sauce that’s the perfect finishing touch for your holiday meal. Rated 4.4 out of 5 stars from 72 reviews, this easy recipe uses simple ingredients and optional flavored butter to add a gourmet twist

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Ingredients

Scale 1x2x3x

Classic Turkey Gravy uses pantry staples and turkey components for a rich, savory sauce. Here’s what you’ll need for 8 cups:

Broth

• 2 tablespoons unsalted butter: Browns the giblets and onion.
• 1 medium onion or leek, or 2 shallots, sliced: Adds savory depth.
• Neck and giblets from your turkey (discard the liver): Infuses rich turkey flavor.
• 8 cups low-sodium chicken broth: Forms the broth base.
• 3 sprigs thyme, parsley, rosemary, and/or sage: Enhances with herbaceous notes.
• 1 bay leaf: Adds subtle aroma.

Gravy

• Turkey drippings from your roasting pan: Provides authentic turkey flavor.
• ½ cup all-purpose flour: Thickens the gravy.
• Dash of Worcestershire sauce: Adds umami depth.
• Kosher salt and freshly ground pepper: To taste, for seasoning.
• 2 tablespoons cold flavored butter (optional): Adds a gourmet touch (recipes below).

Flavored Butter Options (Optional, Choose One)

• Pumpkin: ¼ cup canned pure pumpkin, 1 stick softened butter, ¼ teaspoon orange zest, ½ teaspoon each sugar and pumpkin pie spice, pinch of salt.
• Spiced Cranberry: ½ cup cranberries, 1 tablespoon water, ¼ cup sugar, 1 strip lemon zest, 1 cinnamon stick, 1 clove, 1 stick softened butter, pinch of salt.
• Bourbon-Raisin: ½ cup raisins, 1 tablespoon bourbon, 1 stick softened butter, 1 tablespoon chopped chives, pinch of salt.
• Sage Brown Butter: 1 stick butter (browned), ¼ cup sage (fried and chopped), 1 stick softened butter, pinch of salt.

Why These Ingredients Matter

• Turkey Drippings and Giblets: Deliver authentic, rich turkey flavor.
• Roux (Flour and Fat): Creates a smooth, thickened texture.
• Aromatics and Herbs: Add depth and complexity to the broth.
• Flavored Butter: Elevates the gravy with unique, festive notes (optional).

Substitutions and Variations

• Drippings: If short on drippings, supplement with butter to reach ½ cup fat.
• Flour: Use gluten-free 1:1 flour or cornstarch (¼ cup mixed with cold water) for gluten-free.
• Chicken Broth: Replace with low-sodium vegetable or turkey broth.
• Worcestershire Sauce: Swap with soy sauce (gluten-free if needed) or omit for a milder flavor.
• Giblets: Omit if preferred; broth will be slightly less rich.
• Vegan Option: Use vegetable broth, plant-based butter, and vegan Worcestershire sauce; omit giblets.
• Gluten-Free: Use gluten-free flour or cornstarch; ensure Worcestershire sauce is gluten-free.
• Flavor Variations:
  • Garlic Herb Gravy: Add 2 minced garlic cloves to the broth.
  • Mushroom Gravy: Sauté 1 cup sliced mushrooms with the onion.
  • Spicy Gravy: Add ¼ teaspoon cayenne or hot sauce with the Worcestershire.
  • Wine-Infused Gravy: Add ½ cup white wine to the broth after browning giblets.

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Instructions

Step 1: Gather and Prep

• Gather all ingredients: 2 tablespoons butter, 1 medium onion (or leek/shallots), turkey neck and giblets (no liver), 8 cups chicken broth, 3 herb sprigs, 1 bay leaf, turkey drippings, ½ cup flour, Worcestershire sauce, salt, pepper, and optional flavored butter.
• Have a degreasing cup, large saucepan, and fine-mesh sieve ready.

Tip: Start the broth when the turkey goes into the oven to save time.

Step 2: Make the Broth

• Melt 2 tablespoons butter in a large saucepan over medium-low heat.
• Add sliced onion (or leek/shallots) and turkey neck and giblets. Cook, stirring, until giblets are browned, about 15 minutes.
• Add 8 cups chicken broth, 3 sprigs of herbs (thyme, parsley, rosemary, and/or sage), and 1 bay leaf.
• Cover and simmer for about 2 hours while the turkey roasts.
• Strain the broth through a fine-mesh sieve into a bowl, keeping warm. Reserve neck and giblets if using in gravy.

Tip: Brown giblets well for deeper flavor; simmer gently to avoid reducing broth too much.

Step 3: Collect Drippings

• When the turkey is done, transfer it to a cutting board.
• Pour all pan drippings into a degreasing cup.
• Add ½ cup prepared broth to the roasting pan and scrape up browned bits with a wooden spoon (heat pan gently if bits are stuck).
• Add the bits and liquid to the degreasing cup.

Tip: Use a degreasing cup to easily separate fat; refrigerate briefly if fat doesn’t separate quickly.

Step 4: Make the Roux

• Let fat rise to the top of the degreasing cup. Spoon off ½ cup fat and transfer to a large saucepan over medium heat.
• Sprinkle in ½ cup flour and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.

Tip: Stir continuously to prevent burning; a light golden roux thickens best, while darker adds flavor but less thickening power.

Step 5: Finish the Gravy

• Gradually whisk in the hot broth (about 8 cups) to the roux, stirring constantly to prevent lumps.
• Pour in the dark roasting juices from the degreasing cup, discarding remaining fat.
• If using, chop giblets and shred neck meat; add to the gravy.
• Bring to a boil, then reduce to medium-low and simmer, whisking occasionally, until thickened, about 10 minutes.
• Add a dash of Worcestershire sauce and season with salt and pepper to taste.
• Stir in 2 tablespoons cold flavored butter (if using) for extra richness.

Tip: Add broth slowly while whisking for a smooth texture; taste and adjust seasoning at the end.

Step 6: Serve

• Strain through a fine-mesh sieve if lumpy or if giblets were added and you prefer a smoother gravy.
• Serve warm in a gravy boat, about ⅓-½ cup per serving, alongside turkey, mashed potatoes, or stuffing.

Tip: Keep gravy warm in a saucepan over low heat or a warmed gravy boat until serving.

Flavored Butter Instructions (Optional)

• Basic Butter: Whip 1 cup cold heavy cream on high speed for 3 minutes to make whipped cream, then 6 more minutes until butter separates. Strain through cheesecloth, squeezing out liquid. Shape into a log with parchment, chill, and slice.
• Pumpkin: Mash ¼ cup canned pumpkin, 1 stick softened butter, ¼ teaspoon orange zest, ½ teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
• Spiced Cranberry: Simmer ½ cup cranberries, 1 tablespoon water, ¼ cup sugar, 1 strip lemon zest, 1 cinnamon stick, and 1 clove for 6-8 minutes. Discard zest, cinnamon, and clove; cool. Pulse with 1 stick softened butter and a pinch of salt.
• Bourbon-Raisin: Microwave ½ cup raisins with 1 tablespoon bourbon, covered, for 45 seconds; cool. Pulse with 1 stick softened butter, 1 tablespoon chopped chives, and a pinch of salt.
• Sage Brown Butter: Melt 1 stick butter over medium heat until browned. Add ¼ cup sage, fry for 30 seconds, drain, and chop. Mash with 1 stick softened butter and a pinch of salt.

Tip: Make flavored butter ahead; refrigerate for up to 1 week or freeze for 1 month.

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FAQs

1. Why is my gravy lumpy?

Insufficient whisking or adding broth too quickly can cause lumps. Whisk constantly and add broth gradually.

2. Can I make gravy without drippings?

Yes, use ½ cup butter instead of drippings and vegetable or chicken broth for flavor.

3. Is this recipe gluten-free?

Not as written; use gluten-free flour or cornstarch and gluten-free Worcestershire sauce.

4. Can I skip the giblets?

Yes, omit giblets for a milder flavor; broth will still be tasty with onion and herbs.

5. Why is my gravy too thin?

Under-cooked roux or too much broth can cause thinness. Simmer longer or add a flour-butter slurry.

6. Can I prepare this in advance?

Yes, make broth up to 2 days ahead or complete gravy (without drippings) 1 day ahead; add drippings fresh.

7. What are the health benefits of this dish?

Broth provides some protein and minerals, but gravy is rich due to fat—enjoy in moderation as a flavorful accent.

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