Print

Homemade Thanksgiving Turkey Gravy: The Best Rich Recipe

homemade turkey gravy - featured image
Print Recipe

This homemade turkey gravy is silky, rich, and packed with deep flavor from real turkey drippings and a perfectly roasted base. It’s a foolproof method that will earn you compliments from even the pickiest Thanksgiving guests.

Ingredients

Scale
  • 1/2 cup (120 ml) turkey drippings from roasted turkey
  • 1/4 cup (4 tablespoons or 60 grams) unsalted butter (e.g., Kerrygold)
  • 1/4 cup (30 grams) all-purpose flour (or 1:1 gluten-free flour blend)
  • 3 cups (720 ml) low-sodium turkey or chicken broth (e.g., Swanson or homemade)
  • 1/4 cup (60 ml) dry white wine (optional, e.g., Sauvignon Blanc or Pinot Grigio)
  • 2 sprigs fresh thyme
  • 2 leaves fresh sage
  • 1 bay leaf
  • Salt to taste (start with 1/2 teaspoon)
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon heavy cream or butter (optional, for extra richness)

Instructions

  1. Prepare Your Drippings: After roasting your turkey, pour the pan drippings through a fine-mesh strainer into a fat separator or a glass measuring cup. Let it sit for 5 minutes so the fat rises to the top. Skim off most of the fat, leaving about 2 tablespoons. You should have about 1/2 cup of defatted drippings. Set aside.
  2. Deglaze the Roasting Pan: While the drippings settle, place your roasting pan over two burners on medium heat. Add the white wine (or 1/4 cup of broth if skipping wine) and use a wooden spoon to scrape up all the browned bits from the bottom. Let it simmer for 2 minutes until slightly reduced, then pour this liquid into your drippings.
  3. Make the Roux: In your large skillet or saucepan, melt the butter over medium heat. Once it’s fully melted and bubbling, add the flour all at once. Whisk continuously for 2-3 minutes until the mixture turns a light golden brown and smells nutty.
  4. Add the Broth Slowly: While whisking constantly, slowly pour in about 1 cup of the broth. Keep whisking until the mixture is smooth and starts to thicken, about 1 minute. Then add the remaining 2 cups of broth, whisking all the while.
  5. Add the Drippings and Herbs: Pour in your reserved drippings and the deglazing liquid. Add the fresh thyme sprigs, sage leaves, and bay leaf. Whisk everything together until well combined. Bring the gravy to a gentle simmer and let it cook for 8-10 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
  6. Season and Finish: Remove the herb sprigs and bay leaf. Taste the gravy and add salt and pepper as needed. Start with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust. If desired, stir in a tablespoon of heavy cream or a pat of butter for extra richness and shine.
  7. Strain and Serve: For the smoothest gravy, pour it through a fine-mesh strainer into your serving boat or a clean saucepan. If too thick, whisk in a little warm broth; if too thin, simmer for another 2-3 minutes to reduce. Serve immediately while hot.

Notes

Don’t rush the roux; cook it over medium heat for 2-3 minutes until golden. Whisk vigorously to avoid lumps. Season gradually as drippings already contain salt. Use warm broth to prevent shocking the roux. Gravy can be made up to 3 days ahead and freezes well for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend or cornstarch slurry. For dairy-free, use olive oil or vegan butter.

Nutrition

Keywords: turkey gravy, homemade gravy, Thanksgiving gravy, rich gravy, smooth gravy, turkey drippings gravy, holiday gravy

Find it online: https://daintydine.com/homemade-thanksgiving-turkey-gravy-the-best-rich-recipe/