How to Make Homemade Turkey Gravy That Tastes Authentic

Making homemade turkey gravy that tastes as good as grandma’s recipe takes some special ingredients and techniques With the right gravy recipe and method, you can easily replicate that savory, meaty flavor of gravy made from scratch.

Use Turkey Drippings

The key to getting that authentic turkey flavor in your gravy is to use the pan drippings from the roasted turkey. As the turkey cooks the juices, oils and browned bits left behind in the pan impart tons of flavor. Using these drippings to make your gravy gives it a rich, meaty taste.

Be sure to save all the drippings from roasting your turkey. Carefully pour or spoon them out of the roasting pan and strain to remove any crispy bits. Skim off most of the fat before using the drippings in your gravy recipe. The flavorful pan drippings are gravy gold!

Don’t Toss the Giblets

Many gravy experts recommend using the turkey giblets (neck, heart, gizzard and liver) to make an extra flavorful gravy. Simmer the giblets in water or broth for an hour or so before using. Then dice and add them to your gravy for even more turkey essence.

However, if the idea of cooking up turkey organs grosses you out, don’t worry – you can still make amazing gravy without the giblets. Just focus on maximizing flavor from the pan drippings.

Use a Roux

To achieve that velvety rich texture in your homemade turkey gravy, make a roux. A roux is a mixture of equal parts fat (usually butter) and flour cooked together. As the flour cooks, it gradually absorbs the fat which thickens the gravy.

Cook the roux just until it turns a golden brown color to add comforting, toasted flavors. Don’t let it burn or the gravy will taste bitter. For extra insurance against lumps, strain the drippings before adding to the roux.

Add Aromatics

Incorporating aromatic ingredients like onions, shallots, garlic and herbs brings more layers of flavor to your gravy. Cook them briefly in the fat before making your roux. Fresh or dried thyme, sage, rosemary and parsley work especially well for seasoning turkey gravy.

Use Turkey Stock

Another great way to intensify the savory turkey flavor in your gravy is to use turkey stock. Either use homemade stock or choose a high quality store-bought brand. Turkey stock adds rich, meaty flavor to complement the drippings Chicken stock also works in a pinch.

Finish with Cream (Optional)

For an extra luxurious gravy, stir in a splash of heavy cream, half and half or milk at the end. The dairy enriches the gravy with a luscious silkiness. Just don’t overdo it or the gravy may end up too thin.

Simmer and Season

After adding your drippings and stock to the finished roux, let the gravy simmer for 5-10 minutes to meld the flavors. Taste and season with salt, pepper and more herbs if needed. The pan drippings will already add a good amount of seasoning.

Gravy Tips

• Make the gravy while the roasted turkey rests. This allows you to maximize the drippings.

• For lump-free gravy, strain and skim the drippings. Whisk constantly when adding drippings to roux.

• For thinner gravy, add more stock. For thicker, cook down longer or add a slurry.

• Refrigerate turkey gravy for 2-3 days or freeze for longer storage.

With real pan drippings, a touch of aromatics and a creamy roux base, you can absolutely make standout homemade turkey gravy. Follow these tips for the best old-fashioned flavor.

Frequently Asked Questions About Turkey Gravy

What can I use instead of turkey drippings?

For the best flavor, try to use actual drippings from a roasted turkey. However, you can substitute chicken or turkey broth if needed. Just be sure to add extra seasonings like garlic, sage and thyme to mimic the flavor the drippings provide.

Do you need to cook the flour in a roux?

Yes, cooking the flour mixture, or roux, is essential for good homemade gravy. Heating the roux gradually absorbs the fat or drippings, which thickens the gravy to the proper creamy consistency.

Can I use all-purpose flour or do I need cornstarch?

All-purpose flour works great to make a roux for gravy. Cornstarch can help thicken it further at the end if needed, but isn’t required.

How do I get the lumps out of gravy?

Prevent lumps by straining the drippings and whisking constantly when adding to the roux. If lumps form, strain again or blend the gravy with an immersion blender.

How long is turkey gravy good for?

Properly stored gravy will last 2-3 days in the fridge or 2-3 months in the freezer. Reheat frozen gravy slowly on the stovetop until simmering.

What herbs go well with turkey gravy?

Classic turkey gravy herbs include thyme, sage, parsley, rosemary, marjoram and savory. Use 2 tsp dried herbs or 1 Tbsp fresh per 1 cup of gravy.

Can I make turkey gravy without drippings?

You can make gravy without drippings using chicken or turkey broth as the base. Just be sure to add extra flavor from garlic, onions, herbs and seasonings.

What consistency should turkey gravy be?

Good turkey gravy should coat the back of a spoon and have a smooth, creamy consistency that is not too thick or watery. Adjust thickness as desired by simmering longer or adding more liquid.

Is giblet gravy better?

Turkey giblet gravy has a deeper, more intensely turkey flavored taste when you simmer and dice the giblets to add to the gravy. But it’s a personal preference – standard gravy is still delicious too.

Ready to Make Amazing Turkey Gravy?

Making gravy with real pan drippings and a flavor boost from aromatics gives homemade turkey gravy the authentic taste you expect. Now you’re ready to prepare the perfect gravy to complete your holiday meal. Impress your family with your gravy skills this season!