There are many ways to make gravy but the best way is just plain, old-fashioned gravy from pan drippings. This deeply flavourful turkey gravy makes everything on your Thanksgiving dinner or Christmas dinner plate better. Here is how to make perfect turkey gravy from scratch.
Perfect Turkey Gravy from Scratch
Ingredients:
1/4 Cup turkey drippings (fat & juices from roasted turkey
1/4 Cup all-purpose flour
2 Cups liquid (chicken broth or water)
1/2 tsp salt
1/2 tsp ground black pepper
Directions:
Drain the pan drippings for the roasted turkey through a fine strainer into a glass measuring cup.
Add in chicken broth or water if necessary to make 2 cups of liquid total in pan. You may have enough drippings in the pan to omit extra liquid.
Whisk cold water into the all-purpose flour until you get a smooth, but thick liquid.
Bring the drippings to a boil over medium-low heat and slowly add the flour mixture, whisking until bubbly and thickened.
Serve immediately or keep warm over low heat and whisk again before serving.
- ¼ Cup turkey drippings (fat & juices from roasted turkey
- ¼ Cup all-purpose flour
- 2 Cups liquid (chicken broth or water)
- ½ tsp salt
- ½ tsp ground black pepper
- Drain the pan drippings for the roasted turkey through a fine strainer into a glass measuring cup.
- Add in chicken broth or water if necessary to make 2 cups of liquid total in pan. You may have enough drippings in the pan to omit extra liquid.
- Whisk cold water into the all-purpose flour until you get a smooth, but thick liquid.
- Bring the drippings to a boil over medium-low heat and slowly add the flour mixture, whisking until bubbly and thickened.
- Serve immediately or keep warm over low heat and whisk again before serving.
This is very like the recipe I use and I get many compliments on it. The addition of chicken broth or turkey broth makes all the difference. I have been using cornstarch lately instead of flour and I like it much better. Thank you for this recipe.
I don’t mind gravy made with cornstarch but I dislike the way it gels up and doesn’t tend to reheat as nicely as gravy made with flour.
This recipie leaves out the most important step. Before you put turkey in roasting pan, you should put a quantity, how much is dependant on size of turkey, of white flour. The purpose of this is so the flour absorbs the drippings and browns. If flour starts getting to dark you can add a little water. When turkey is done, put it on platter to set, and use the roasting pan to make the gravy. Either add water or broth. Make sure you scrape all the bit’s aND pices on the bOttoman of the pan, be cause there is a lot of flaver there. I use a whisk to keep lumps from forming. I’m the only person I know who makes gravy this way, but my gravy is always the favorite thing on the table.
Yes, this is a great way to do so. I have not done this, as I have forgotten. My grandmother would make gravey this way. This year, I will make mine in the roasting pan.
Thanks for sharing this.
I have been looking for the perfect gravy recipe for so long and this looks as close to what my Grandmother used to make! Cannot wait to try this thank you.
Do you make the gravy in the roasting dish you used for the turkey? So, move the turkey to a platter to set for 20-30 minutes, then use the pan drippings to make the gravy on the stove top?
Yes 🙂
I think I’m missing something….
How much COLD water is whisked with the flour before mixing in with the 2 cups of drippings?
Thanks!
Just enough to get a smooth mixture so that it doesn’t clump when you add it to the drippings.
Can I freeze this gravy for leftovers?