Description
This easy turkey gravy recipe delivers a smooth, flavorful sauce perfect for complementing your turkey or chicken dishes. Made with a simple roux base, poultry-seasoned broth, and optional pan drippings, it thickens to a rich consistency and can be prepared ahead of time for convenience.
Ingredients
Scale
Gravy
- 1/2 cup butter (1 stick)
- 1/2 cup flour
- 4.5 cups chicken or turkey broth (or stock)
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon poultry seasoning (McCormick brand suggested)
- 1/2 teaspoon onion powder
- Salt & pepper to taste
Optional
- 1/3 to 1/2 cup pan drippings (fat separated)
Instructions
- Make the Roux: Melt the butter in a pot or large saucepan over medium heat. Whisk in the flour and continue to cook, whisking almost constantly, for about 4-5 minutes until the roux develops a toasted aroma and turns a nice golden to light brown color, being careful not to let it burn.
- Add Broth and Seasonings: Gradually whisk in the chicken or turkey broth to the roux, ensuring no lumps form. Stir in Worcestershire sauce, poultry seasoning, and onion powder until fully incorporated.
- Thicken the Gravy: Increase the heat to medium-high and cook the gravy for an additional 5-7 minutes, whisking frequently to keep it smooth. Adjust thickness by adding a splash more broth if necessary. Season with salt and pepper to taste. Remember, gravy will thicken more as it cools.
- Add Pan Drippings (Optional): For enhanced flavor, warm the prepared gravy and carefully add 1/3 to 1/2 cup of separated pan drippings. To separate fat from drippings, either use a fat skimmer or refrigerate drippings until fat solidifies to remove it. Stir the remaining juices into the gravy before serving.
Notes
- Gravy can be made a few days ahead and reheated before serving.
- Adjust salt carefully if adding pan drippings, as they can be salty.
- If gravy becomes too thick when reheated, whisk in a little broth to loosen.
- Use a whisk throughout to prevent lumps and ensure smooth texture.
- Separating fat from pan drippings ensures your gravy isn’t greasy.
