contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/d2aa27b9-5d13-46f9-a819-69f11e7a1407

You'll roast the perfect, succulent Thanksgiving Day turkey thanks to our homemade brine made with salt, sugar, cloves and bay leaves. 

the best brined turkey

- Brining – “a technique whereby meat is soaked in brine which tenderizes, moisturizes and flavors the meat, as well as reduces the cooking time.”  (Food Lover’s Companion – Herbst and Herbst)

- Brine overnight – at least 18-24 hours; be sure brine completely covers the turkey.

- I recommend brining in a 12-quart stockpot or food safe bag that can accommodate the turkey and the brine.

- Turkey – how much should you buy?  Allow about 1 pound of uncooked turkey per person.

- I recommend trussing the turkey - Truss – “ to secure meat with string, pins or skewers so the food maintains a compact shape during cooking.” (Food Lover’s Companion – Herbst and Herbst)

- Bake to internal temperature of 165 degrees – take temperature in thigh of turkey.

- Brined meat will have a slightly pink tinge – even though thoroughly baked.                 
                               

Tips from blogger, Catherine McCord

the-best-brined-turkey

The Best Brined Turkey

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/e223709a-f076-4970-ad5c-224de49d8bef

Interested in trying something different for your Thanksgiving turkey? We'll talk you through how to brine a turkey breast so you can set a flavorful, moist and delicious centerpiece on the table! Brined turkey breast needs some extra prep time, but it's so worth it for the juicy results.

best brined turkey breast

Brining is the process of immersing a turkey in a saltwater bath overnight, which draws water into the cells of the turkey so it stays juicy when cooked.

Did You Know...             

If you don’t have cheesecloth, you can baste the turkey with the butter and wine mixture after about an hour of baking and every 30 minutes after that until the turkey is done.

Substitution                

Keep the turkey day change up coming with our recipe for <a href="https://www.bettycrocker.com/recipes/smoky-maple-glazed-turkey-breast/4c61cfa4-7055-4bf6-8db4-a071c481641a" target="_blank">Smoky Maple-Glazed Turkey Breast</a>.

Keep the oven free for your favorite sides with this recipe for <a href="https://www.bettycrocker.com/recipes/slow-cooker-herbed-turkey-breast/ed69f13f-b859-4a2b-927d-7ba8605a7094" target="_blank">Slow-Cooker Herbed Turkey Breast</a>.

best-brined-turkey-breast

Best Brined Turkey Breast

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/266d88d5-0b4e-4a61-9ef9-cd08ca29d713

A simple, spiced pumpkin cake with an irresistibly crunchy streusel topping that you’ll want to make all the time, and not just because it’s easy. Cut out a piece for an afternoon snack, grab a bit for a morning pick-me-up, or bring it out for a comforting chaser to a fall dinner—it’ll get raves every time.

pumpkin streusel coffee cake

You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

Pumpkin pie spice is a staple spice in many fall recipes, and it's easy to make your own: Mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice and 1 1/2 teaspoons ground cloves. Mix the spices, and store mixture in a clean small jar.

pumpkin-streusel-coffee-cake

Pumpkin Streusel Coffee Cake

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/c20c218d-9d63-4f1c-aee3-0a93381e2f0d

Does it feel like traditional Thanksgiving without pumpkin pie? A flaky, tender crust filled with soft, creamy pumpkin filling, laced with the perfect combination of cinnamon, ginger, and cloves. Then, it's topped with sweetened whipped cream—what’s not to love? This is our best pumpkin pie recipe. Even if you’re baking a pie for the first time, you’ll love the irresistible results. Just don’t count on leftovers!

pumpkin pie

Our best Pumpkin Pie recipe is the one to make, regardless of your baking skills. The step-by-step homemade crust and spiced pumpkin filling are irresistible.

Read the canned pumpkin label carefully to ensure you’re not buying canned pumpkin pie mix, which already contains seasonings and sweeteners.

Stir up your own Pumpkin Pie spice to keep in your pantry. Mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 to 1/2 teaspoons ground allspice, and 1 to 1/2 teaspoons ground cloves. Spoon into a glass bottle or spice tin and store in a cool place.&nbsp;

Create your own whipped cream: beat heavy cream with a splash of flavored coffee syrup instead of sugar. Caramel, hazelnut, or French vanilla are great flavor partners with Pumpkin Pie.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

We prefer using canned pumpkin over fresh pumpkin for many reasons. Canned pumpkin is picked and packed when the pumpkin is at its peak flavor. It also has a smooth texture (without any lumps or fibers) to give your pumpkin pie a smooth texture and the best flavor. Also, it saves time; no cutting, cooking, and mashing required.If you want to use fresh pumpkin, be sure you’re using smaller pumpkins labeled “pie pumpkins" (not to be confused with other, more frequently found pumpkins that are meant for carving or decorating). Carving pumpkins do not have a rich pumpkin flavor and can be fibrous when cooked, resulting in pumpkin pie filling that has stringy, fibrous pieces in it.Peel and seed pie pumpkins, and cook them until they are very tender. Drain and mash them until smooth. You’ll need about 1 3/4 cups cooked pumpkin to equal one 15-oz can.

Using Fresh Versus Canned Pumpkin

Here are the main ingredients you’ll need for this pumpkin pie recipe.One-Crust Pie PastryGold Medal™ All Purpose Flour:&nbsp;Provides the structure for the crust. It creates a network of gluten when mixed with liquid, giving the crust its texture.Salt:&nbsp;Enhances the flavor of the crust and controls the gluten development.Shortening:&nbsp;This makes the most tender and flaky crust. It has a neutral flavor which lets the pumpkin flavors shine.Cold Water:&nbsp;Binds the ingredients together to form a dough. Cold water helps to prevent the gluten from developing too much, resulting in a more tender crust.FillingEggs:&nbsp;Provide structure, richness, and binding to the filling. They help the filling set properly during baking.Sugar:&nbsp;Sweetens the filling and helps to create a smooth texture.Ground Cinnamon, Ground Ginger, Ground Cloves:&nbsp;These spices provide the characteristic warm and spicy flavor of pumpkin pie.Salt:&nbsp;Enhances the flavors of the other ingredients in the filling.Pumpkin (not pumpkin pie mix):&nbsp;The star ingredient, providing the signature flavor, color, and creamy texture of the pie.Evaporated Milk:&nbsp;Adds richness and creaminess to the filling. Its concentrated form helps to create a smooth and dense texture.Other Ingredients You’ll Need: Whipping cream, sugar.

Recipe Ingredients

Here are the simple steps that will show you how to make pumpkin pie you’ll be proud to serve. Follow the recipe for all the specifics.<h3>1. Make the Pastry</h3>Mix flour and salt in a medium bowl. Cut in cold shortening using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.Gather pastry into a ball. Shape into a flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch glass pie plate using a floured rolling pin. Fold pastry into fourths; place in 9-inch glass pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired.Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.&nbsp;<h3>2. Mix the Filling</h3>With a whisk, mix the eggs (it breaks them up quickly) with the sugar, spices, pumpkin, and milk.<h3>3. Fill the Hot Crust</h3>Carefully pour the filling into the hot crust. Cover edge with 2- to 3-inch strips of foil or a pie crust shield ring to prevent excessive browning. The pie plate will be very full to get that beautifully-filled crust when baked, so you may want to place the pie plate on the oven rack before adding the filling.<h3>4. Bake the Pie</h3>Bake for 15 minutes before reducing the oven temperature to complete the baking. The pie is done when a knife can be inserted in the center, and it comes out clean.<h3>5. Cool the Pie</h3>It’s important to use a cooling rack and cool your pie completely, which will take about 2 hours. Once the pie has cooled, it will be very easy to get those classic-shaped pieces out of the pie plate.<h3>6. Whip the Cream</h3>Beat whipping cream and sugar in a chilled bowl to create the most volume. Spoon the whipped cream onto the pie before serving or add dollops to the slices when cut and plated. For a fancier presentation, spoon the whipped cream into a pastry bag fitted with a wide star tip, and pipe it in concentric circles to create little whipped swirls on the pie.

How To Make Pumpkin Pie

If you’re lucky enough to have leftover pumpkin pie, here’s how to store it, so it will taste as fresh as the day you made it.<h3>Refrigerator</h3>Wrap leftover pumpkin pie with plastic wrap in the pie plate or place it in covered food-safe storage containers. Store it in the refrigerator up to 4 days. You can enjoy it cold from the fridge or let pieces warm about 15 minutes at room temperature before eating.<h3>Freezer</h3>Baked pumpkin pie can be store in the freezer up to 1 month. Wrap the baked and cooled pie with plastic wrap in the pie plate (check to make sure it is freezer safe), then wrap tightly with aluminum foil. Or you can wrap baked and cooled slices individually with plastic wrap and foil. Thaw unwrapped pumpkin pie in the refrigerator 3 to 4 hours before serving.

Storing Leftover Pumpkin Pie

This simple pumpkin pie recipe will be even quicker to the oven if you start with a pre-made crust. Substitute one refrigerated ready-to-bake pie crust (from a 2-crust box) for the one-crust pie pastry ingredients. Soften and ease into the pie plate as directed on the package. Flute the edge as desired. Omit recipe steps 2 and 3, continuing with recipe as directed in step 4.

Using This Recipe with a Premade Crust

There are so many ways to make homemade pumpkin pie extra-special. Try one of these ideas.Spice It Up: Add a sprinkling of cinnamon over the whipped cream mounds for extra eye-appeal and a warm, sweet spice. To make a light and even sprinkle, spoon about 1/4 teaspoon of cinnamon into a fine-mesh strainer. Then, use a spoon to tap the handle of the strainer while holding it over the cream for a dusting of delight.Add a Cookie or Candy: Set a small, decorated sugar cookie or candy on the whipped cream to add holiday interest and sparkle. You can make your own cookies or pick them up from the store. Or, look for seasonal holiday-shaped chocolates to adorn your pie.Get Nutty: Top the baked pie (or just the whipped cream) with pecan halves or chopped pecans.Cranberry Gems: Dip fresh cranberries in a little white corn syrup mixed with a tiny bit of water; roll in granulated sugar and let dry on a paper towel-lined cookie sheet. Place them gently on the whipped cream, along with a small sprig of fresh mint.Pie Crust Shapes: Cut either refrigerated pie crust or homemade pie crust pastry with small cookie cutters in the shape of leaves for the fall, turkeys for Thanksgiving, or any other shape you wish. Bake until golden brown; cool and place on top of the pie before adding the whipped cream.Looking for other easy pumpkin pie recipe variations? Try one of these delicious recipes:<a href="https://www.bettycrocker.com/recipes/pumpkin-cream-cheese-pie/c48b78f4-283f-40b7-b9d7-6e7e56fad41e">Pumpkin-Cream Cheese Pie</a> is a beautiful, marbled pie that’s part pumpkin pie, part cheesecake filled.<a href="https://www.bettycrocker.com/recipes/gluten-free-pumpkin-pie/5d387bca-5601-4c66-bf2c-a36d1629ce4f">Gluten-Free Pumpkin Pie</a> is just the ticket if you’re looking for a gluten-free pumpkin pie that delivers exceptional texture as well as flavor.<a href="https://www.bettycrocker.com/recipes/impossibly-easy-mini-pumpkin-pies/29854cdf-9068-4bf2-bacc-0696cd74887e">Impossibly Easy Mini Pumpkin Pies</a> are quick-to-make, individual bite-size pies, ready in under an hour.

Pumpkin Pie Variations and Toppings

If you’re a fan of pumpkin, indulge in these delicious pumpkin spice treats any time you get the craving.<a href="https://www.bettycrocker.com/recipes/pumpkin-cookies-with-browned-butter-frosting/f93eba9b-f074-42c3-8bef-6a74d3cab699">Pumpkin Cookies:</a> Soft homemade pumpkin spice cookies get topped with a rich, indulgent browned-butter frosting for a satisfying pumpkin treat you can take on the go.<a href="https://www.bettycrocker.com/recipes/pumpkin-bars/ea5f397e-a4cf-4543-8222-cee00dce814b">Pumpkin Bars:</a> Scrumptious moist, tender pumpkin and raisin bars made easy with Bisquick™. Topped with a luscious cream cheese frosting, this yummy recipe feeds a crowd.<a href="https://www.bettycrocker.com/recipes/pumpkin-layered-magic-cake/eb75eec5-a988-483c-81f3-ceb2165922e7">Pumpkin Layered Magic Cake:</a> Spiced pumpkin and cake magically layer themselves during baking. Topped with a fluffy cream cheese frosting, it’s the perfect way for cake lovers to savor the flavors of pumpkin pie.

More Pumpkin Recipes

If your pumpkin pie cracks, it was overbaked. This can happen if your oven is running hot (ovens can become inaccurate over time), or the pie spent too much time in the oven.To make sure the oven is at the temperature you set it to, invest in an inexpensive oven thermometer. Place it on a rack in the middle of your oven. Let your oven heat up at least 10 minutes, then check the temperature on the thermometer. If it isn’t the temperature you set the oven for, adjust the temperature on the oven, and give it another 10 minutes to adjust before reading the thermometer. You can keep the thermometer in your oven to be sure it’s at the correct temperature each time you bake. Bake your pie on the middle rack and at 425°F for just 15 minutes before reducing the oven temperature to 350°F.If your pumpkin pie does crack, it still will taste great. Use the sweetened whipped cream in a large dollop over the crack to cover it up!

How to avoid cracks in Pumpkin Pie?

Insert a knife in the center of the pie after baking it about 45 minutes at 350°F. If the knife blade has a milky film or crumbs on it, add a minute or two longer in the oven and test again. Avoid overbaking as it can crack.

How to tell when the Pumpkin Pie is done?

The terms pumpkin, canned pumpkin, and pumpkin puree are all used to describe the same thing: pure, cooked pumpkin that has been mashed. Pumpkin pie mix, however, is a different product. It contains pumpkin plus sugar, spices, and thickeners. For the best flavor and texture, use canned pumpkin for this recipe.

Is there a difference between canned pumpkin and pumpkin puree?

For the best flavor, we recommend using cinnamon, ginger, and cloves individually, in the amounts listed in the recipe. Pumpkin pie spice can vary in the amount and types of spices they use and by manufacturer. If you do want to use pumpkin pie spice, we’d recommend substituting 1 1/2 teaspoons for the cinnamon, ginger, and cloves in the recipe. Or, to make your own, see the tip section of the recipe.

Can I use pumpkin pie spice?

pumpkin-pie

Pumpkin Pie

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/f8374114-214d-4f09-bfa1-96bcc43fbdd0

If you’ve ever spent lots of time and effort only to turn out lumpy, tough spuds, this mashed potatoes recipe is for you. These potatoes turn out thick, creamy and ever-so smooth. The secret isn’t to use expensive ingredients or tricky methods, although you do want fresh potatoes for best results. Betty’s best mashed potatoes are the result of simple ingredients and easy directions. We’ll give you the whys behind each step, plus signs that’ll tell you you’re doing things right in the “Expert Tips” section. If you can boil water, you can make these mashed potatoes.

bettys best mashed potatoes

How to Make Creamy Mashed Potatoes Learn the super easy secret to making your mashed potatoes come out rich and creamy every time! If you’ve ever spent lots of time and effort only to come out with lumpy, tough mashed potatoes, this is for you. Don't settle for pouring flakes out of a box. Always wondered how to make creamy mashed potatoes? What is the secret to getting them so rich and smooth? Well, I’ll let you in. The truth is, if you can boil water, you can make mashed potatoes. I’ll share timeless tips to getting this method down pat, and the one big secret to cooking awesome creamy mashed potatoes every time. 1. Start With Great Potatoes Start with nice, firm potatoes that don’t have green spots or “eyes” growing out of them. A good, fresh potato will make for the best results. If you want creamy potatoes, you will want to peel them, as the grainy texture of the peel will not lend to overall creaminess. 2. Cook to Perfection The best way to cook potatoes for mashing is to cut them up into bite-sized chunks and place them in a pot of cool water straight from the tap. When the water and the potatoes both come up in temperature at the same time, your potatoes will cook more evenly, adding to a good, overall texture. 3. Drain and Cool Boil the potatoes until tender enough to be pierced through with a fork. Then drain them in a colander, getting as much liquid out as possible, and return them to the pot. Turn the heat up under the potatoes just slightly and let them dry out until they get an almost chalky texture to them. The less water you have in the potatoes before mashing them, the creamier they will turn out in the end. 4. Prepare to Mash Now that you have your cooked potatoes all drained and dry, go ahead and place them in the bowl for mashing. If you have a potato ricer, you can use this tool for getting your potatoes to a good, pre-mashed state. Don’t worry about it if you don’t though. If you aren’t ricing them, mash them by hand so you can get a feel for their texture. Use a spatula, sturdy whisk or potato masher for this task. And That Top Secret Tip Is... The most important tip for creamy mashed potatoes is to keep all of your ingredients warm while you are doing this. Potatoes hold their heat very well, but don’t let them cool down by pouring cold milk and butter into them. Doing this will also increase the amount of gluten in the dish, affecting the texture. Heat up your milk and soften your butter on either the stove top or in the microwave before adding to the mix. Remember to add the milk slowly until you get the smooth, creamy texture that you want. A standard kitchen rule is that you can always add more, but you can’t take it out. If you add too much milk, you’ll wind up with potato soup — and you probably don't want your mash that creamy. Gently mash your potatoes — don’t over whip them as this can also cause the gluten to affect your overall results. Don't Forget the Flavor Once your potatoes are nearing the texture you want, add your seasoning—such as salt, pepper, and chives—and serve while they're hot. For some extra zing, try mixing in some minced garlic or other herbs and spices and create your own signature dish. Recipes with Mashed Potatoes If you're a mashed potatoes fan, you also might like to try these recipes featuring creamy spuds: <a href="https://www.bettycrocker.com/recipes/velvet-mashed-potatoes/351e286a-e61e-4b38-8cfd-82d4f3f63ec2">Velvet Mashed Potatoes</a> <a href="https://www.bettycrocker.com/recipes/homemade-make-ahead-mashed-potatoes/907d6ced-69bb-4197-bea7-062a5d6f8b30">Homemade Make Ahead Mashed Potatoes</a> <a href="https://www.bettycrocker.com/recipes/loaded-mashed-potato-casserole/02bf84eb-b951-46bc-a972-1ee863b52642">Loaded Mashed Potato Casserole</a> <a href="https://www.bettycrocker.com/recipes/silky-garlic-mashed-potatoes/15d518df-38a7-48fa-a878-764c54cd1832">Silky Garlic Mashed Potatoes</a> &nbsp; Have your own secret ingredient or tip that you're willing to share? Let us know in the comments!

Look for nice, firm potatoes that don’t have green spots or “eyes” growing out of them. These are signs potatoes are fresh. If you want creamy potatoes, you will want to peel them, as the grainy texture of the peel will not lend to overall creaminess.

The best way to cook potatoes for mashing is to cut them up into bite-sized chunks and place them in a pot of cool water straight from the tap. When the water and the potatoes both come up in temperature at the same time, your potatoes will cook more evenly, adding to a good, overall texture.

Boil the potatoes until tender enough to be pierced through with a fork. Then, drain them in a colander, getting as much liquid out as possible, and return them to the pot. Turn the heat up under the potatoes just slightly and let them dry out until they get an almost chalky texture to them. The less water you have in the potatoes before mashing them, the creamier they will turn out in the end.

Once cooked potatoes are drained and dry, they’re ready to mash. If you have a potato ricer, you can use this tool for getting your potatoes to a good, pre-mashed state. Don’t worry about it if you don’t though. If you aren’t ricing them, mash them by hand so you can get a feel for their texture. Use a spatula, sturdy whisk or potato masher for this task.

The most important tip for the best mashed potatoes is to keep all of your ingredients warm while you are doing this. Potatoes hold their heat very well, but don’t let them cool down by pouring cold milk and butter into them. Doing this will also increase the amount of gluten in the dish, affecting the texture.

Heat up your milk and soften your butter on either the stove top or in the microwave before adding to the mix. Remember to add the milk slowly until you get the smooth, creamy texture that you want. A standard kitchen rule is that you can always add more, but you can’t take it out. If you add too much milk, you’ll wind up with potato soup—and you probably don't want your mashed potatoes that creamy. Gently mash your potatoes—don’t over whip them as this can also cause the gluten to affect your overall results.

Once your potatoes are nearing the texture you want, add your seasoning—such as salt, pepper, and chives—and serve while they're hot. For some extra zing, try mixing in some minced garlic or other herbs and spices and create your own signature dish.

bettys-best-mashed-potatoes

Betty's Best Mashed Potatoes

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/f5652d3d-c137-435e-b84f-fa9cc8e25828

Turkey gravy made from savory drippings is the perfect addition to any holiday meal. In just 10 minutes and with only 5 ingredients, this highly rated homemade recipe is easy to make and elevates everything it touches—from turkey to mashed potatoes and stuffing. Whether for Thanksgiving, Christmas, or any festive gathering, it adds extra deliciousness to every bite.Our turkey gravy recipe has a rich history, dating back to the 1950 Betty Crocker’s Picture Cook Book, which offered options for thin, thick, or medium gravies to suit every taste. In 1956, we introduced a pan gravy recipe that paired well with roasts, steaks, and other meats. While the recipe was originally more general, by the 2011 Big Red edition, we made it specifically for turkey, responding to the growing demand for how to make turkey gravy. This timeless recipe remains a cornerstone of fall and holiday traditions.

turkey gravy

Learn how to make turkey gravy from drippings with this easy homemade recipe. Create rich, flavorful turkey gravy that will elevate your holiday meal.

Taste as you go! Gravy is often the star of a turkey dinner, the condiment that ties the meat, potatoes, and veggies together. So be sure it’s well seasoned before the gravy boat is set on the table.

Do like the pros: use a medium-sized wire whisk to stir up the gravy, vigorously mixing in the flour into the pan drippings to create a roux (a thickening mixture that’s equal parts fat and flour), then as you stir in the liquid.

The best turkey gravy is made from drippings, using the leftover fats and juices from roasting, and requires just a few simple ingredients. Here’s what you’ll need.Turkey Drippings: The fats and juices left in the roasting pan are key to how to make turkey gravy delicious.Flour: This essential ingredient combines with the fat in the drippings to thicken the gravy, creating the desired consistency.Liquid: In 1950, liquid options were limited. Today, we have the convenience of using boxed broth, along with water and turkey juices. Any of these liquids help thin the gravy to the right consistency while adding extra flavor.Salt and Pepper: We recommend tasting after seasoning and adjust as needed.

It doesn't take fancy cookware to make our turkey gravy recipe. Here's the basic equipment you'll need.Bowl: A medium-size bowl makes it easy to catch the drippings when pouring from the roasting pan.&nbsp;Whisk: A silicone whisk is ideal for making gravy since it’s gentle on your roasting pan and helps break up lumps. If you don’t have a whisk, a wooden spoon will work just fine.Other Cookware You’ll Need: Glass measuring cup, dry measuring cup, and measuring spoons.

Cookware You’ll Need

Here's how to make turkey gravy in just a few simple steps:<h3>1. Separate the Fat from the Drippings</h3>You won’t need all the drippings, but keep those flavorful brown bits in the pan. Pour the fat and juices into a bowl, leaving the bits behind. These add tons of flavor, so don’t skip it. Measure carefully—too little fat and your gravy may be lumpy, too much will cause it to separate.<h3>2. Stir Flour Into Fat</h3>Flour helps thicken the gravy when mixed with fat, forming a roux. A roux is a mixture of fat and flour that thickens sauces like this gravy. Stir constantly to prevent the flour from burning, and be sure to scrape up the browned bits in the pan for extra flavor.<h3>3. Add Liquid and Seasonings</h3>Once the mixture is smooth and bubbly, add your liquid—broth, water, or some of the turkey drippings—and bring to a boil. Season with salt and pepper to taste, adjusting as needed, and your turkey gravy from drippings is ready to serve.

How to Make Turkey Gravy

We’ve heard from you that you love switching things up with this turkey gravy recipe. Try any of these tasty variations:Switch Up the Liquid: Try swapping wine or milk for part of the 2 cups of liquid. Or, as Loveit1 recommends, “…adding a little half-and-half to the 2 cups of liquid (I used chicken broth plus drippings and probably enough half-and-half as I use in my morning coffee). It came out absolutely perfect…”Seasonings: Add garlic or onion powder, thyme, sage, rosemary, or Worcestershire sauce for an extra flavor boost. Start with 1/2 teaspoon of your chosen seasoning and adjust to taste.<a href="https://www.bettycrocker.com/recipes/no-drippings-gravy/574d05f8-d4dd-4db3-8a81-fa473da1b077">Turkey Gravy Without Drippings</a>: No drippings? No problem. You don’t need to roast anything to make this easy, savory sauce.

Possible Variations

Wondering what to serve with your turkey gravy? The turkey itself is the obvious (and most delicious) choice. We love using this easy-to-follow <a href="https://www.bettycrocker.com/recipes/roast-turkey/925f9e20-4e5d-4b16-a00a-b1b7373ff92a">turkey recipe</a> for a juicy, moist bird that makes the holiday dinner centerpiece. No holiday meal is complete without classic sides like creamy <a href="https://www.bettycrocker.com/recipes/homemade-make-ahead-mashed-potatoes/907d6ced-69bb-4197-bea7-062a5d6f8b30">mashed potatoes</a> and flavorful <a href="https://www.bettycrocker.com/recipes/traditional-stuffing-recipe/33c60498-d187-43ae-a189-c7f23377b734">stuffing</a>—tasty on their own, but even better with a generous ladle of homemade turkey gravy on top.Besides topping a savory sandwich made with your favorite holiday leftovers, there’s really no limit to how you can use this easy turkey gravy. We’ve heard from you that you love drizzling it over biscuits, dinner rolls, roasted vegetables, or rice. While it’s a holiday staple, this versatile sauce is perfect for elevating any meal or side dish year-round.

Serving Turkey Gravy

If you happen to have any turkey gravy leftovers, here’s how to store and reheat it for your next meal.<h3>Refrigerator</h3>Allow the gravy to cool slightly before storing in a well-sealed container for up to 2 days.<h3>Freezer</h3>Store in a well-sealed container or resealable plastic bag for up to 4 months.<h3>Reheating</h3>• From Refrigerator: Reheat gravy in a small saucepan on the stove over low heat. Stir often and remove from heat once gravy comes to a simmer.• From Freezer: Remove the gravy container from the freezer the day before and let thaw in the refrigerator overnight. Once thawed, reheat gravy as you would from the refrigerator.<h3>Microwave</h3>We don’t recommend warming gravy in the microwave, since it’s easy to overcook and curdle the gravy.Note: If you added any milk or cream to your homemade turkey gravy, it’s likely to separate when reheated.

Storing and Reheating

We’ve heard from users that this turkey gravy is both easy and foolproof, even for first-time gravy makers. The simple steps, along with helpful tips like using cornstarch or shaking the flour with liquid first, ensure a smooth, lump-free texture every time. Many users also appreciate how versatile the recipe is—whether they stick with flour or opt for cornstarch, they can customize the flavor by adding their preferred seasonings or using turkey drippings for extra richness.What truly sets this recipe apart is its nostalgic, classic flavor that reminds users of the homemade turkey gravy their grandmothers or mothers used to make. With consistent results, it’s become a family favorite at holiday gatherings, with guests raving about the flavor and even requesting it year after year. Whether you’re a seasoned cook or a beginner, this recipe promises a delicious, comforting gravy that will elevate any festive meal.

Why Betty Crocker Users Love This Recipe

Turkey drippings are the flavorful juices and fats released during roasting. As the turkey cooks, these liquids collect in the bottom of the pan, creating a rich base for homemade gravy. You’ll also notice brown, caramelized bits called "fond", which are pieces of meat and seasoning that separate from the liquid. These bits add even more depth and flavor, making turkey drippings the best ingredient for a savory gravy.

What are turkey drippings?

Here are a few simple tips to adjust the consistency of your turkey gravy recipe.How to Thin Out Turkey Gravy: Add a hot liquid like stock, broth, potato water, white wine, or plain water. Whisk it into the gravy until the desired consistency.How to Thicken Turkey Gravy: Mix 1 tablespoon of flour with 2 tablespoons of water or broth until dissolved. Whisk this mixture into the hot gravy and bring to a boil, stirring constantly for 1 minute.

How to thicken or thin my gravy?

Lumpy gravy can result from a few common issues.Too Little Fat: If there’s not enough fat, the flour can clump together instead of mixing. Be sure to use the correct amount of turkey drippings for a smooth texture.Improper Mixing: Not stirring constantly can cause lumps. Keep whisking constantly as you cook.Bits of Meat: Browned bits from the meat and seasonings can cause lumps. This is normal, but feel free to remove.If you do end up with lumps, simply strain the gravy through a fine mesh sieve or process in a food processor until smooth.

Why is my gravy lumpy?

turkey-gravy

Turkey Gravy

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/82ef6a08-241d-434b-a077-c9d8b9c96a42

This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix. 

easy pumpkin pie cake

easy-pumpkin-pie-cake

Easy Pumpkin Pie Cake

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/9ac04767-a373-49c0-9301-1291e38f9fec

Enjoy the flavors of a pumpkin latte in these cute, individually sized cookie cups! 

pumpkin spice latte cookie cups

pumpkin-spice-latte-cookie-cups

Pumpkin Spice Latte Cookie Cups

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/b20b820a-14c3-4a58-8e84-016b39967ee3

Combine two dessert favorites--pie and cake--in a single dessert that's sure to please! 

triple berry pie cake

triple-berry-pie-cake

Triple Berry Pie Cake 

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/a10f1b2c-b2c9-4c7e-88ca-74ed776d7963

Bake the irresistible combination of caramel and apples in an easy cookie mix bar. 

easy caramel apple bars

easy-caramel-apple-bars

Easy Caramel Apple Bars

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/a04602d7-4c6a-4008-9224-9c76a5ccd4f7

This brownie gets rave reviews for a reason! When you combine some of the best dessert ingredients: cream cheese, pumpkin and cinnamon - into one delicious brownie you really can't go wrong.

pumpkin swirl brownies

pumpkin-swirl-brownies

Pumpkin Swirl Brownies

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/f8438950-6a47-4516-93f7-17c42a9fcf21

Pumpkin spice cupcakes? Yes, please. Pumpkin spice cupcakes with cream cheese frosting? Now, you're talking. Our Spiced Pumpkin Cupcakes are pillowy-soft, loaded with tangy-yet-sweet cream cheese and topped with sugar pecans. With a treat this irresistible, it's easy to see why pumpkin season is a cult favorite. From holiday get-togethers to fall bake sales, our Spiced Pumpkin Cupcakes are always a hit.

spiced pumpkin cupcakes

spiced-pumpkin-cupcakes

Spiced Pumpkin Cupcakes

contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/f83898ad-07e9-4fd6-b536-052ac209eaf3

Grand Prize-Winning Recipe Fall 2010! Mix up 6 easy ingredients to create a cookie jar winner. 

maple walnut white chocolate chip cookies

maple-walnut-white-chocolate-chip-cookies

Maple Walnut White Chocolate Chip Cookies

{stars} out of 5 stars, average rating value out of {ratingCount} reviews.

Servings Per Container

Servings

Nutrition facts are not available for this recipe

Serving Size

Please enable all cookies to use this feature.

Prep instructions are not available for this product

Because nutritional information can change, please see the physical product’s packaging for the most up-to-date information relating to ingredients, nutrition facts, allergen statements and more.


Sorry, we can't find what you're looking for. Please search again or check out some of our most-searched pages:

Loading component...

Betty's Best Thanksgiving Desserts

Easy Pumpkin Pie Cake

Pumpkin Spice Latte Cookie Cups

Triple Berry Pie Cake

Easy Caramel Apple Bars

Pumpkin Swirl Brownies

Spiced Pumpkin Cupcakes

Maple Walnut White Chocolate Chip Cookies

Loading component...

Try these

The Best Brined Turkey

Best Brined Turkey Breast

Pumpkin Streusel Coffee Cake

Pumpkin Pie

Betty's Best Mashed Potatoes

Turkey Gravy

Loading component...

Bake Up Something Special

Loading component...

Easy Pumpkin Pie Cake

Pumpkin Spice Latte Cookie Cups

Triple Berry Pie Cake

Easy Caramel Apple Bars

Pumpkin Swirl Brownies

Spiced Pumpkin Cupcakes

Maple Walnut White Chocolate Chip Cookies

Try these

The Best Brined Turkey

Best Brined Turkey Breast

Pumpkin Streusel Coffee Cake

Pumpkin Pie

Betty's Best Mashed Potatoes

Turkey Gravy

Bake Up Something Special

Loading component...

Betty's Best Thanksgiving Desserts

Loading component...

Try these

Loading component...

Bake Up Something Special

Loading component...

Try these

Bake Up Something Special

Let's be Social