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
Ingredients
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.
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.