So earlier today I said my husband thinks the Turkey is the most important part of Thanksgiving. I on the other hand am ALL about the Homemade Turkey Gravy.
Gravy. It’s the icing on the Thanksgiving “cake”. The thing that brings it all together. That extra oomph of flavor that you can never get enough of. It’s one of my favorite parts of Thanksgiving and I have a fool proof recipe that’s going to be your new bff. You’ll be the star of the show with this recipe.
Growing up my sister and I used to fight about who got to sit next to the gravy boat at Thanksgiving. I mean, is that normal? Someone tell me yes! But we just can’t get enough! It’s that extra salty kick that makes everything better. Potatoes. Stuffing. Turkey. Carrots. I mean, the possibilities are endless!
Flavorful gravy begins with the drippings from the bird – and this herb roasted turkey I’ve roasted the last few years is the best way to start. The drippings from turkey are extra delicious because of herbs like thyme, sage, parsley and more went onto the turkey. Just think of how incredible a few tablespoons of gravy would be over some mashed potatoes! It’s going to be the best Thanksgiving meal yet with this gravy!
AND if you need a little extra help – here’s a video I did a few days ago to walk you through gravy making step by step!
- Turkey drippings from the bird
- 2-3 cups chicken or turkey stock
- 3 tablespoons butter
- 1/4 cup flour
- Pour the turkey drippings into a large measuring cup and let it rest until the fat comes to the top. Spoon off most of the fat and discard. Add enough stock to the measuring cup to equal 4 cups of stock/drippings combined.
- Place the roasted pan you roast the turkey in over the stove on medium high heat. Add the butter to the roasting pan and scrape up any brown bits that are stuck to the bottom of the pan.
- Add the flour to the pan and whisk everything together until you form a roux. Continue to whisk until the roux is a dark brown color and fragrant.
- Add the stock/dripping mixture to the roux and whisk to combine.
- Turn the heat to high and bring the liquid to a boil while still stirring. Once the liquid reaches a boil, reduce the heat to medium and stir occasionally until the gravy is as thick as you’d like it.
- Once the gravy is thick, serve it immediately or keep it over very low heat until you are ready to serve. If the gravy develops a thin film on the top, just give it a quick whisk. Adjust salt and pepper if needed, but be sure to taste first as the drippings can be salty and you might not need any excess salt.