Homemade Turkey Gravy couldn’t be easier to make. Using the turkey drippings from the roasting pan and basic pantry ingredients, you’ll make the best turkey gravy you’ve ever had.
My turkey gravy recipe is easily adaptable and can be made to suit your taste preference. Simple additions of honey, red wine, white wine, heavy cream, and herbs can add flavor and depth to your gravy. Add your favorites to come up with your signature turkey gravy aka Sauce Supreme.
Ingredients to make Turkey Gravy
Let’s start by gathering the ingredients we need to make Turkey Gravy. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
*Turkey bones, skin and fat can be used to make delicious turkey stock. Pick up an extra turkey leg or thigh to add to the stock to enhance the turkey broth.
Chicken broth can be used if you don’t have turkey broth.
If you are spatchcocking the turkey, you can use the turkey back to make the broth. My Dry Brine Turkey recipe is my favorite, but you won’t have the extra bones. Roasting a whole turkey will give you more drippings and they will be more flavorful.
How to make Turkey Gravy
- melt the butter in a small saucepan over medium heat.
- add flour to the melted butter and whisk until well blended
Add additional flour to get the shine off the roux. *add it one tablespoon at a time until it thickens and it looks dull rather than shiny.
Allow the roux to cook over medium to medium-low heat for 2-3 minutes to cook the flour. You may start to notice a nutty smell, almost like bread baking.
Add two cups of stock to the roux, one cup at a time, whisking until well blended.
- Pour off the drippings from the roasting pan
- To get the most flavor out of the turkey drippings, add one cup of water to the pan and place it on the stovetop over medium heat.
- Scrape all the tasty bits off the pan and let them mix with the drippings and water.
I didn’t have as much dripping as I usually do for two reasons. I was testing a new recipe for spatchcocking a turkey. Roasting a spatchcocked turkey takes about half the time of conventional roasting, so there weren’t as many drippings as I normally have. The other reason was this was just a test, so I used an inexpensive Butterball turkey (which I deeply regretted) to get a feel for how the recipe would work.
Add the drippings to the turkey gravy, and whisk until completely blended in.
*If the turkey gravy is too thick, you can add more of the turkey stock (or chicken stock).
Since I didn’t roast the turkey as long as conventional roasting, the drippings weren’t as dark as they would’ve been, since they didn’t have as much time to caramelize.
With dry brining, the drippings can be salty. If your turkey gravy is too salty, don’t despair; it’s an easy fix.
Mix a small amount of roux (butter and flour) and add this to the gravy, whisking it in.
Add water (or low-sodium chicken broth) to thin out the gravy. This will help cut the salty taste.
If you like darker turkey gravy, that’s an easy fix. Add a little kitchen bouquet to the gravy. It won’t affect the flavor and will darken the gravy, making it look richer.