Here’s a classic “Mom’s Turkey Gravy” recipe—rich, flavorful, and perfect for drizzling over turkey, mashed potatoes, or stuffing. 🦃🥄
Mom’s Turkey Gravy
🥘 Ingredients
- drippings from a roasted turkey (about ½–1 cup)
- 4 tablespoons unsalted butter (if drippings are less than ½ cup)
- ¼ cup all-purpose flour
- 2–3 cups turkey or chicken stock (adjust for desired thickness)
- Salt and pepper to taste
- Optional: 1 teaspoon fresh or dried thyme, sage, or rosemary
Equipment
- Saucepan
- Whisk
- Spoon or spatula
- Measuring cups and spoons
Step-by-Step Directions
Step 1: Collect Drippings
- After roasting your turkey, pour the drippings from the pan into a measuring cup.
- Let the fat rise to the top.
- Spoon out 2–4 tablespoons of fat (or use butter if there’s not enough).
Step 2: Make a Roux
- In a medium saucepan over medium heat, melt the fat or butter.
- Stir in flour and cook for 2–3 minutes until it forms a golden roux (this removes the raw flour taste).
Step 3: Add Stock
- Slowly whisk in turkey or chicken stock, starting with 2 cups.
- Keep whisking to prevent lumps.
- Bring to a gentle boil, then reduce heat to simmer.
Step 4: Add Drippings and Seasonings
- Stir in the turkey drippings (minus most fat if already used).
- Add salt, pepper, and optional herbs to taste.
- Simmer for 5–10 minutes until thickened to your liking.
Step 5: Adjust Consistency
- If gravy is too thick: add a little more stock.
- If too thin: whisk in a small mixture of flour and water and simmer until thickened.
Step 6: Serve
- Pour over roast turkey, mashed potatoes, or stuffing.
- Garnish with fresh herbs if desired.
Tips
- Smooth gravy: strain through a fine sieve before serving.
- Make ahead: Gravy can be made up to 2 days in advance and reheated gently.
- Extra flavor: sauté a small diced onion or garlic in the fat before adding flour.