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Foolproof Turkey Gravy

foolproof turkey gravy Condiment
Foolproof Turkey Gravy
  • Prep 5 min
  • Total 10 min
  • Servings 8

There are just two simple steps (and five easy ingredients) in this delicious gravy from drippings. You’ll be delighted with the smooth, flavorful results. This is a recipe you’ll return to every year, so be prepared to become the designated “gravy maker” at all our holiday gatherings. And don’t let anyone know how easy it really is to make such delicious homemade gravy. MORE+ LESS-

November 5, 2018

Ingredients

1/4
cup turkey drippings (fat and juices from roasted turkey)
1/4
cup Gold Medal™ all-purpose flour
2
cups liquid (juices from roasted turkey, broth, water)
1/2
teaspoon salt, or less, if using turkey drippings
1/2
teaspoon pepper

Steps

Hide Images
  • 1
    Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
  • 2
    Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.

  • If you’d like a thicker gravy, mash 1 tablespoon softened butter with 1 tablespoon all-purpose flour, creating a paste. Whisk the paste into the hot gravy and bring it to a boil; continue to whisk just until thickened and smooth. Or make a cornstarch slurry—mix 1 tablespoon cornstarch with 2 to 3 tablespoons water or broth—then whisk it into the hot gravy and cook until the gravy is as thick as you like.

Expert Tips

  • If using turkey drippings to make your gravy, be sure to rinse the bird before roasting. Taste pan drippings after the turkey has finished roasting. If drippings taste salty, avoid adding more salt until the gravy is finished. Use reduced-sodium packaged broth or homemade. You can always add more salt; it’s harder to fix a salty dish.
  • To avoid a pasty, raw-flour taste in your gravy, be sure to cook the flour for at least one minute before adding the liquid for the gravy.
  • If you need to hold the gravy for longer than 30 minutes, store in a microwaveable container (not the gravy boat). Then, reheat gravy in the microwave and pour into the boat at the last minute
  • 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).
  • End up with a few lumps? Pour the gravy through a wire mesh sieve to smooth the gravy to a silky smoothness.
  • 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.
  • A flavorful broth is a traditional liquid for many gravies, but you could mix things up by using a little wine, milk, or half-and-half with the broth. Take it a step further with a splash of dry sherry and some finely chopped herbs (try sage or rosemary) or green onion to enhance and freshen the rich flavor of the gravy.

Nutrition Information

Nutrition Facts

Serving Size: 2 Tablespoons
Calories
40
Calories from Fat
25
% Daily Value
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
200 mg
Potassium
30 mg
Total Carbohydrate
2 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Don’t believe what you hear–making gravy isn’t as hard as everyone says. Just start with Betty’s guide to making easy turkey gravy and you’ll be ready to go when the big day comes. Take your pick of the many turkey gravy recipe options, all of which will help you add that perfect homemade touch to your dinner. When the moment for gravy-making arrives, measure your dripping accurately, keep stirring, and stay with it. After just a minute of boiling, it’s time to find the gravy boat and call “dinner is served,” because your gravy from drippings will be ready to go. The perfectly cooked bird and the beautifully whipped mashed potatoes will taste even better when you add a few dollops of your rich and robust turkey gravy. Once you’ve tackled turkey gravy, you can add more favorites to your lineup, including Salisbury Steak with Mushroom Gravy, Chicken à la King, Pork Chops in Country Onion Gravy, Hamburger Gravy.

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