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This homemade turkey gravy is the best and the easiest gravy, made from turkey drippings ever. It is super delicious, rich and flavourful.
Let me show you how to make this easy gravy from turkey drippings in easy steps.
Easy Homemade turkey gravy
Can we say goodbye to canned gravy or gravy granules forever? Honestly, scouts honour making your own gravy at home is easy, yes you read that right IT IS SUPER EASY and simple too.
Your Thanksgiving turkey shouldn’t be the star of the day, let your guest ask and rave about your gravy too. Another side dish you want them to ask you for the recipe is this homemade cranberry sauce and creamy garlic mashed potatoes. Let me add jollof rice to the list because if you are Nigerian or West African, you will agree with me, no celebration is complete without Nigerian jollof rice. It is the Ying to Every Yang!
Let’s get right to it! While this can be made in a roasting pan over the stove top before straining, I prefer to take the easy approach. I make the slurry before adding the dripping and stock. That way, I am guaranteed a thick, silky and lump-free gravy
Why this recipe works
- It is foolproof, yes like someone I know would say, a toddler or drunken adult should be able to make it. This gravy is all about it. That said, this recipe is simple but only let your child make this with you if you would be supervising them.
- Apart from the turkey drippings made from scratch, you’ll only need few other handful pantry staples
- While I recommend using turkey dripping for this recipe, you can do without and use stock cubes instead.
- This recipe can be made gluten-free by swapping the flour for arrowroots powder
Ingredients for homemade gravy
Homemade turkey drippings
All purpose flour also known as plain flour
Chicken stock: This can be homemade or from chicken stock powder
Freshly ground black pepper
Dried parsley: I use dried as the fresh one might be a bit overpowering for the gravy.
How to make easy homemade turkey gravy
Strain the pan dripping through a sieve, mine yielded about 1 ½ cups, skim off the fat settled on top of the drippings as much as possible.
Place a pan on medium-low heat, add butter and melt the butter until it is brown and nutty in aroma. Be careful not to let it burn as the butter can go from brown to burnt very quickly.
Whisk the flour into the browned butter and mix to combine and lump free
Carefully whisk the turkey dripping into the roux until fully combined then add the chicken stock. Continue to whisk until combined and a thick consistency is achieved. You want to whisk constantly to avoid getting any lumps in it.
Lastly, stir in the dried parsley and black pepper and leave to simmer on low heat for about 2 minutes.
Take it off the heat, pour in a gravy boat and serve warm over your delicious roast.
If you have about 2 cups of pan dripping, you may skip the chicken stock. Check for salt and pepper and adjust the gravy to taste
If you don’t have plain flour then you can use corn flour also known as corn starch.
If gravy is too thin, make a small flour slurry separately and add to it, do not add plain flour directly to the gravy as it would make it lumpy. Add more water/stock or dripping to the gravy if it is too thick.
How to store
If you do happen to have any leftover from this gravy, then you can store it in the fridge for up to 3 days. Do store in an airtight container.
Homemade turkey gravy can be stored in the freezer for up to 3 months or longer. Make sure it is dated and labelled correctly and stored under the right freezer temperature.
More side dish recipes
Not making turkey this year, check out these other roast recipes
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Homemade Turkey Gravy
- Strain the pan dripping through a sieve, skim off the fat settled on top of the drippings as much as possible.
- Place a pan on medium-low heat, add butter and melt the butter until it is brown and nutty in aroma. Be careful not to let it burn as the butter can go from brown to burnt very quickly.
- Whisk the flour into the browned butter and mix to combine and lump-free
- Carefully whisk the turkey drippings into the roux until fully combined then add the chicken stock. Continue to whisk until combined and a thick consistency is achieved. You want to whisk constantly to avoid getting any lumps in it.
- Lastly, stir in the dried parsley and black pepper and leave to simmer on low heat for about 2 minutes. check for salt and seasoning and adjust accorrdingly.
- Take it off the heat, pour in a gravy boat and serve warm over your delicious roast.
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