Homemade Turkey Gravy
Servings: 4 cups
Calories: 279cal
Equipment
Ingredients
- pan drippings from a 12-15 pound whole roasted turkey
- 1 cup chicken broth 1-2 cups, low sodium vegetable or chicken broth
- unsalted butter amount to taste
- ¼ cup all-purpose flour
- Kosher or sea salt amount to taste
- freshly ground black pepper
- 2 Tablespoons dry white wine 1-2 Tablespoons dry sherry or dry white wine
- 1 teaspoon fresh rosemary, sage, thyme combined stems removed, finely minced *see notes about substituting dried herbs
Instructions
Deglaze the Roasting Pan
- This recipe starts when you remove the whole roasted turkey from the oven. Remove the turkey to a platter or rimmed sheet pan.
- Span the large roasting pan over 2 burners and turn the heat onto medium-high. The liquid will start to sputter.
- Add 1 cup of broth to the pan and using a spatula, scrape the bits from the bottom of the pan.
Refrigerate
- Pour the drippings into a large wet measure or other container and refrigerate for 30 minutes (or if making ahead, you can refrigerate overnight).
Separate & Measure the Fat
- After the fat has become solid on the top, scrape the fat off the top and into another container.
- Measure 1/4 cup of fat and reserve 1 cup of the pan drippings for the gravy. You can refrigerate or freeze the remaining fat and pan drippings for more future gravy.
Make the Roux
- Measure 1/4 cup of the fat and put it into a medium saucepan over medium-high heat. Add 1/4 cup of all-purpose flour and using a metal whisk, mix until you get an even consistency.
- Add the pan drippings to the roux. Whisk together until combined.
- Add 1/2 cup of the broth and whisk together until combined. If you want it thicker, simmer for longer. If you want it thinner, add more broth.
Adding Optional Ingredients
- If you want add the optional extra ingredients to deepen the flavor, you can add them now. Stir to combine and simmer for a few minutes.
To Get Smooth Gravy
- If you want very smooth gravy, filter the gravy through a sieve before adding to the gravy boat/container.
Notes
- Fresh vs. Dry Herbs: Use this rule of thumb ratio if you do not have any fresh herbs on hand: 3 parts fresh herbs to 1 part dried herbs
- Note on finished recipe amount: this recipe makes about 3 1/2-4 cups of gravy depending on how you like your gravy. If you saved the extra pan drippings and fat, theoretically, you can make much more gravy too.
Nutrition
Serving: 2tablespoons | Calories: 279cal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 797mg | Potassium: 47mg | Vitamin A: 175IU | Vitamin C: 4.1mg | Calcium: 4mg | Iron: 0.5mg
