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Perfect Homemade Thanksgiving Turkey Gravy from Scratch

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This homemade Thanksgiving turkey gravy from scratch is simple enough for a first-time gravy maker but flavorful enough to impress the pickiest Thanksgiving veterans. The secret is taking the time to build flavor from what’s already in your pan.

Ingredients

Scale
  • 1/2 cup turkey drippings, strained
  • 1/4 cup unsalted butter (4 tablespoons), softened
  • 1/4 cup all-purpose flour
  • 3 to 4 cups turkey or chicken stock, preferably low-sodium
  • 1/2 cup dry white wine (optional but recommended)
  • 3 to 4 fresh thyme sprigs (or 1/2 teaspoon dried)
  • 2 to 3 fresh sage leaves, finely chopped (or 1/4 teaspoon dried rubbed sage)
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the Drippings: Once your turkey is done roasting and resting, pour the drippings from the roasting pan through a fine-mesh strainer into a fat separator or glass measuring cup. Let it sit for about 5 minutes so the fat rises to the top. You should end up with about 1/2 cup of fat and 1/2 cup of flavorful juices. Reserve both.
  2. Deglaze the Roasting Pan: Set the empty roasting pan over two burners on medium heat. Add the white wine (or a splash of stock if skipping wine) and scrape up all the browned bits with a wooden spoon. Let it simmer for about a minute, then pour this liquid into your reserved drippings.
  3. Make the Roux: In a medium saucepan over medium heat, melt the butter. Once foamy, whisk in the flour. Keep whisking for about 2 minutes until the mixture turns a light golden color and smells nutty.
  4. Add the Liquid: Slowly whisk in the reserved drippings and deglazing liquid, whisking constantly to prevent lumps. Gradually whisk in 3 cups of stock. Add the thyme sprigs and chopped sage. Bring to a gentle simmer, then reduce heat to low. Let it bubble for 10 to 15 minutes, stirring occasionally. If too thick, whisk in more stock; if too thin, simmer longer.
  5. Season and Finish: Remove the thyme sprigs. Taste and add salt and pepper a little at a time. For super silky gravy, strain through a fine-mesh strainer before serving.

Notes

For gluten-free gravy, swap all-purpose flour for a gluten-free blend or use cornstarch (2 tablespoons mixed with 1/4 cup cold water, whisked in at the end). For dairy-free, use olive oil or turkey fat instead of butter. Season at the end to control salt. If gravy is too salty, add a splash of water or unsalted stock, or simmer with a peeled raw potato for 10 minutes. Gravy can be made up to 2 days ahead and freezes well for up to 3 months.

Nutrition

Keywords: Thanksgiving gravy, turkey gravy, homemade gravy, from scratch, holiday gravy, turkey drippings, roux, gluten-free gravy option

Find it online: https://perkypan.com/perfect-homemade-thanksgiving-turkey-gravy-from-scratch/