Description
This perfect gravy recipe creates a rich, flavorful sauce made from turkey pan drippings, butter, and fresh herbs. Ideal for enhancing roasted turkey or chicken dishes, it combines simple ingredients cooked on the stovetop to deliver a silky, well-seasoned gravy with a smooth texture.
Ingredients
Gravy Ingredients
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup turkey pan drippings (or more, adjusting broth accordingly)
- 1 cup low-sodium chicken broth or turkey stock (or more, as needed)
- 1 tsp chopped fresh sage
- 1 tsp chopped fresh thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Melt Butter and Make Roux: In a small saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook continuously, whisking to prevent lumps, until the mixture turns golden, about 1 minute. This forms the roux which will thicken the gravy.
- Add Pan Drippings: Slowly whisk in the turkey pan drippings. If you have more than 1 cup of drippings, use all of it and correspondingly reduce the chicken broth. Bring the mixture to a boil to activate the thickening and develop flavor.
- Simmer to Thicken: Reduce the heat to medium-low and allow the gravy to simmer, stirring occasionally, until it thickens slightly, approximately 5 minutes. This helps eliminate any raw flour taste and firms up the gravy base.
- Add Broth and Herbs: Whisk in the low-sodium chicken broth or turkey stock along with the chopped fresh sage and thyme. Return the mixture to a simmer to blend the flavors together.
- Season and Adjust Consistency: Season the gravy with kosher salt and freshly ground black pepper to taste. Continue cooking the gravy, stirring occasionally and adding more broth gradually if needed, until the flavors meld and the desired consistency is achieved, about 10 minutes.
Notes
- Use fresh herbs like sage and thyme for the best flavor; dried herbs can be substituted at 1/3 the quantity.
- If pan drippings are scarce, supplement with additional broth or stock for volume.
- Whisking constantly during the roux stage prevents lumps and creates a smooth texture.
- Adjust the thickness of the gravy by varying the amount of broth added towards the end.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.