Best Turkey Gravy Recipe

The Best Turkey Gravy Recipe Ever

Turkey gravy is easier to make than you might think. So many people overthink Gravy when it’s really pretty simple. The trick is to go slow and be patient. With just a little practice, you can make delicious gravy every single time.

Turkey Gravy Ingredients

3 tablespoons butter

4 tablespoons of flour

2 cups of turkey or chicken stock

1-2 tablespoons of soy sauce to taste

Ground pepper to taste

Optional – Additional stock or milk if the gravy becomes too thick

Recommended tools for making turkey gravy

Saute pan

Whisk (If using a nonstick pan, use a nonstick whisk so you won’t scratch your pan)

Measuring Cup for liquid

Measuring spoons

Container to serve the gravy

Directions for delicious gravy

Begin by melting the butter in the frying pan over medium heat, stirring continuously with the whisk. When the butter is melted, begin adding the flour one tablespoon at a time until you have added all of the flour and have a paste consistency. Depending upon your altitude and humidity, add a bit more butter or flour to get the paste consistency right. Allow the mixture, called a roux (pronounced roo), to cook for a few minutes stirring constantly. This eliminates the raw flour flavor from the roux and ultimately your gravy. As it cooks the roux may deepen in color from yellow to gold, but don’t worry if it doesn’t change color very much. After 3-5 minutes, begin to add the stock a few ounces at a time. The roux will change drastically and even though it may look like you’ve ruined it, keep stirring until the flour paste begins to smooth out again. As the paste smooths out, add a few more ounces of stock at one to two minute intervals, stirring constantly. When you have finished adding the stock, allow the gravy to cook until it is not quite the desired thickness, then add the soy sauce and reduce the heat to low. As the gravy simmers, it will continue to thicken, which is why you turn the heat down before you get to the desired consistency.

Notes

You can use the drippings in the bottom of the pan after the turkey has cooked along with enough stock to make the initial two cups.

Make sure that you taste the gravy before serving. Adding additional salt and pepper, especially white pepper, to taste, is often the difference between delicious and terrible gravy. Unsalted gravy is not appealing, so don’t try it.

To make the gravy gluten free, substitute corn starch for flour. You will probably need to add extra stock or milk to get the desired consistency. For additional thanksgiving recipes, check out Thanksgiving Turkey, Slow cooker Mashed Potatoes, Stuffing Recipe, Savory Mashed Butternut Squash and Sweet Potatoes, Baked Apples and Pumpkin Pie with Grain Free Crust.