Description
This Homemade Turkey Gravy recipe is rich, savory, and easy to make with pan drippings, broth, and fresh herbs.
Ingredients
Scale
- Pan drippings from a 12–15 lb whole roasted turkey
- 1 to 2 cups chicken broth (low sodium; vegetable broth also works)
- Unsalted butter (as needed to supplement drippings)
- 1/4 cup all-purpose flour
- Kosher or sea salt (to taste)
- Freshly ground black pepper (to taste)
- 1–2 tablespoons dry white wine or dry sherry
- 1 teaspoon fresh rosemary, sage, and thyme combined (finely minced, stems removed)
Instructions
- Collect drippings: After roasting the turkey, pour the drippings into a fat separator or measuring cup. Let fat rise to the top, then skim it off and set it aside.
- Supplement with butter if needed: Measure your fat—if you have less than 1/4 cup, add unsalted butter until you reach that amount.
- Make the roux: In a medium saucepan over medium heat, add the fat (or fat + butter) and whisk in the flour. Cook for 2–3 minutes, whisking constantly, until golden and bubbly.
- Add broth gradually: Slowly whisk in the broth and pan juices, stirring constantly to prevent lumps. Start with 1 cup and add more to reach your desired consistency.
- Season: Stir in wine or sherry and the minced herbs. Simmer for 5–10 minutes, stirring occasionally. Taste and adjust salt and pepper.
- Serve hot: Pour into a gravy boat and serve immediately, or keep warm on the stove until ready.
Notes
For smooth gravy, always add liquids slowly and whisk vigorously.
If using dried herbs, reduce quantity to 1/3 teaspoon each.
You can strain gravy through a sieve for an ultra-smooth finish.